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

Cheddar & Walnut Parsley Pesto (Easy English Pesto)

Author: Dan Harper
275kcal
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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 shredded or cubed cheddar
  • 1 cup roasted walnuts
  • 2 cloves diced garlic
  • 1 cup italian parsley add stems too.
  • ½ teaspoon sea salt
  • ¼ 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 ¼ cup.
The amount of olive oil may vary from ¼-1/3 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

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