Lightened Up Parsley Walnut Pesto

by Andie Mitchell on December 17, 2012

salmon

Whir this in your blender

tonight, if you can.

Then spoon it onto pan-seared salmon or chicken.

Crumble a block of feta cheese with your fingers,

and scatter a handful over the top.

Serve it at your table, surrounded by everyone you know and love.

 

Parsley Walnut Pesto
makes 6 servings

  • 1/4 cup yogurt
  • 1/4 cup walnuts
  • 1 clove garlic
  • 2 cups fresh flat leaf parsley
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Combine all ingredients in a food processor. Blend until well combined.

Nutrition information per serving: Calories: 119, Fat: 12.5 g, Carbohydrate: 1.4 g, Fiber: 0.3 g, Sugar: 0.8 g, Protein: 1.3 g

 

{ 15 comments… read them below or add one }

Cinnamon Vogue December 17, 2012 at 7:11 pm

YUM YUM YUM. This walnut idea sounds yummy!. But buying Salmon is always a hit and miss affair for me. I don’t whether it’s I am grilling it wrong or whether the cut of Salmon is maybe somehow defective. Sometimes it comes out great and other times just tough and tasteless. I presume this is farmed Salmon Andie? Also is this nutrient information just for the Salmon or with the ingredients?

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admin December 17, 2012 at 7:27 pm

Oh I hear you on the salmon being hit or miss! I do try to buy wild almost exclusively. This piece was sent to me, frozen, by the Alaska Seafood Board, a few months ago. The recipe and the nutrition information are only for the pesto alone (no salmon, etc).

Thank you for all of your faithful reading and commenting, Cinnamon Vogue :) I love that I can count on you being here.

Andie

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Emily December 22, 2012 at 2:24 pm

I personally like my salmon slightly undercooked. I pull it out just when the edges start to look cooked. It always cooks a little more once it’s out of the oven, but it stayed moist and very full of flavor!

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Cinnamon Vogue December 17, 2012 at 8:30 pm

You are welcome Andie! Although I am going broke buying all these ingredients. :-) Oh well you only live once. Tomorrow it is off to buy Walnuts and Salmon. I am getting a real craving. Perhaps a nice Riesling to go with it. I heard a fatty fish like Salmon needs a bit of acidity and the Riesling is the thing apparently.

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Rocio December 18, 2012 at 10:05 am

All your recipies look so amazing!

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Colleen December 18, 2012 at 10:33 am

This looks AMAZING! I’m hoping to cook more again after the holidays. Been relying on the crock pot and take out lately.

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April December 18, 2012 at 4:10 pm

Sounds wonderful! I use walnuts in my basil pesto and I love it, so I can’t wait to try this version. Thanks!

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Kim December 19, 2012 at 7:54 am

Your the coolest Andie…keep up the good work!

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Liz @ Tip Top Shape December 19, 2012 at 2:10 pm

Such a great recipe, Andie! Thanks for sharing :D

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Sara December 21, 2012 at 10:48 am

This totally saved my rear (dinner-wise!) the other night. What I had originally planned turned out to be a no-go, and I needed a quick back-up plan! I had salmon and also just happened to have chopped walnuts and an excess of parsley sitting around (that never happens). I remembered this post and threw this together so fast – and it was delicious! My husband loved it too. Thank you so much for sharing it with us!

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Anne December 21, 2012 at 11:00 am

Great recipes, Andie – and this pesto is really interesting. Never thought of using yoghurt in pesto…. Another good addition though is to spice up the pesto a bit more with a hint of cilantro or nasturtium (I have a ton of nasturtiums and parsley right now).

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David Crichton December 22, 2012 at 6:34 am

Loving the flavour combos Andie. I find when making a parsley pesto as its quite bitter, that I use a half oil/water mixture. A really good extra virgin olive oil, like eating really strong cheese means you need less for the flavour hit.

Love your whole blog btw. Learning some new tricks.

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Imane January 24, 2013 at 6:28 pm

Would like to subscribe to your site….

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Amy January 26, 2013 at 4:30 pm

Can you suggest a substitute for yogurt? Maybe a little more olive oil or can you think of something else? I can’t have yogurt (among many other foods) because it gives me migraines. Thanks!! I just stumbled upon your blog today and I bookmarked it!

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admin January 28, 2013 at 11:26 am

Hi Amy, I’d say increase the olive oil by 2 tablespoons and increase the walnuts by 2 tablespoons and then you’ll be fine to omit the yogurt altogether!

Thanks for asking!

Andie

Reply

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