Go Back Email Link
–+ servings
cheddar parsley pesto recipe made with cheddar cheese, olive oil, and garlic. The pesto is served on bagel rounds. Recipe from cleveland cooking

Walnut, Cheddar, and Parsley Pesto Recipe

Author: Dan Harper
275kcal
No ratings yet
Share Print
Prep 15 minutes
Cook 7 minutes
Total 22 minutes
Craft a quick, delicious walnut parsley pesto recipe with cheddar cheese. This easy, family-friendly sauce is ready in 22 minutes and works great on pasta, sandwiches, or as a dip.
Servings 8 servings
Course Appetizer, dinner, lunch, Main Course
Cuisine American

Ingredients

  • 8 ounces cheddar
  • 1 cup roasted walnuts
  • 2 cloves diced garlic
  • 1 cup italian parsley add stems too.
  • 1/2 teaspoon sea salt
  • 1/4 cup olive oil see notes

Equipment

  • 1 food processor or blender

Method

  1. Roast the walnuts on a parchment lined baking sheet at 350 degrees F for 5-7 minutes.
  2. Add cheese, garlic, parsley, walnuts, and sea salt to the food processor and blend into a thick paste.
  3. In a steady stream, pour the olive oil in while the processor is running. Process until the desired thickness is achieved.

Nutrition

Serving8 servingsCalories275kcalCarbohydrates3gProtein9gFat26gSaturated Fat7gPolyunsaturated Fat8gMonounsaturated Fat8gCholesterol28mgSodium336mgPotassium131mgFiber1gSugar1gVitamin A919IUVitamin C10mgCalcium227mgIron1mg

Notes

Each serving size is calculated at 1/4 cup.
The amount of olive oil may vary from 1/4-1/3 cup.
You can also substitute grape seed oil for olive oil if you would like a lighter finish.
Be sure to add more cheese or walnuts if you please. Make it your own!

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!