Pesto sauce originally comes from Italy. It can have many variations i.e. I had decided to make pesto with parsley and some people prefer to make pesto with basil.  Pesto could also be made with the mix of basil and parsley too. I do alternate at times.

This is something I can’t live without; I am a big time pesto lover .Surprisingly I see my skylander boy turning into a pesto lover more than me. It’s incredible to see that he has a decent taste and good food palette at the age of 7 [turned 7 yrs. old last week, God bless]. This definitely encourages me to introduce him to different type of food, cuisine etc.

I like to make my own pesto and usually it’s there in my refrigerator. If I am in hurry & parsley is not available in the supermarket the time I need it, then in Copenhagen there are various shops which they call as “butik” here in Danish that sell awesome organic pesto that I am a fan of. I like the taste of walnut in my pesto, alternatively sometimes I make my pesto with pine nuts too but if you ask about my preference then it has to be walnut. Love the texture!

Very few ingredients, super easy to make & not at all time consuming! This is my great recipe that I would like to share with you all. In the past I have always made the pesto with an estimation, however this time for my food blog I had to measure the ingredients.

Here is the recipe :-

Parsley Walnut Pesto
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Yields - jar I have in the picture and 2 cups more.
Course: Sauce / Dip
Cuisine: Italian
Servings: 4 -5
Author: Monika Sharma! Splashofflavours
  • 150 gm – Fresh Parsley bought 250 gm, took the thick stocks out
  • 250 Ml – Good quality olive oil start with 200 Ml, if required then use remaining 50 Ml
  • Sea Salt – 1 ½ teaspoon – add more if required per taste
  • 85 gm – Good quality Parmesan cheese
  • 1 Cup – Walnut
  • 2 Cloves – Garlic
  1. Wash parsley and dry it on kitchen towel.
  2. In a food processor, add parsley, oil gradually (add oil in small portions), garlic, sea salt and blend it. Add more oil when the pesto gets thick and creamy.
  3. Pesto needs more blending so keep adding the oil (quantity mentioned above, not more than that)
  4. When reached to the desired consistency – thick, creamy, good texture. Add parmesan cheese and churn it again.
  5. Take it out in air tight container / serve it.
Recipe Notes

Fresh pesto can be kept in the refrigerator for a week.