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Walnut parsley pesto recipe made with cheddar cheese, olive oil, and garlic. The pesto is served on bagel rounds. Recipe from cleveland cooking

Walnut Parsley Pesto

Course: Appetizer, dinner, lunch, Main Course
Cuisine: American
Keyword: easy dip, walnuts
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 8 servings
Calories: 275kcal
Author: clevelandcooking
Walnut parsley pesto is a twist on the traditional pesto recipe. The parsley pesto has cheddar cheese instead of traditional parmesan cheese.
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Equipment

  • 1 food processor or blender

Ingredients

  • 1/2 pound 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

Instructions

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

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!

Nutrition

Serving: 8 servings | Calories: 275kcal | Carbohydrates: 3g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 336mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 919IU | Vitamin C: 10mg | Calcium: 227mg | Iron: 1mg