Alex's serving suggestion: "With its rich, nutty flavor, this pesto is fantastic on roast pork or drizzled on grilled mushrooms."

Makes 1 cup


  • 1 1/2 (about five cloves) chopped garlic
  • 2 cups parsley
  • 1 cup sliced scallions
  • 1 tsp. sugar
  • 1 tsp. kosher salt, plus more to taste
  • 1 tsp. ground black pepper
  • 1/2 cup extra-virgin olive oil, plus more to taste
  • 1/2 cup raw walnut pieces
  • 3/4 cup finely grated Parmesan cheese


Total time: 12 minutes
In a food processor, combine garlic, parsley, scallions, sugar, salt and pepper. Pulse until garlic, parsley and scallions just come together but are not paste-like. With the motor running, slowly pour in olive oil, scraping sides of bowl as necessary. Check the texture and flavor, adding up to 1/4 more olive oil as necessary. Add walnuts and pulse to combine. Transfer pesto to a bowl and stir in Parmesan. Season with salt to taste. (This recipe may need close to 3/4 cup olive oil.)

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