The first time I made this pesto was in Croatia almost a year ago. We had rented a little house in a small fisherman village on the island of Cres and I woke up every morning with the beautiful view of the ocean and the rising sun. I spend a lot of time on my Yoga Matt, as it was suddenly so easy to switch off my mind in an area so beautiful, calm and without any wifi.
I visited the local market and was happy to see so many different vegetables, fruits and nuts than I would at home during that time of the year. At night we would all cook in turns, filling the table with salads, grilled vegetables and other deliciousness. After a long day filled with hiking and jumping in the cold ocean, we were too hungry to stand in the kitchen for long. So I quickly cooked some spaghetti and whisked together a jar of homemade pesto. I had bought two big bags of walnuts and pumpkin seeds the day before, as well as a huge bunch of fresh parsley.
Homemade pesto is one of the easiest things you can do. It’ll be much cheaper and you have total control over what it’ll consist of. You can use all kinds of greens and nuts and seeds, depending on what you’ve got at home or is in season. Give it a try, you can’t really do wrong.
Walnut Parsley Pesto Recipe
- Prep Time: 10min
- Servings: 300g
- 120g parsley (fresh)
- 60g walnuts
- 20g pumpkin seeds
- 50ml olive oil
- ¼ lemon
- 2 gloves of garlic
- salt & pepper
- In a pan slightly roast the walnuts and pumpkin seeds on medium heat for 1-2 minutes until they begin to smell nice.
- Rinse the parsley and chop of the larger stems.
- Use a food processor or immersion blender to blend all the ingredients together.
- Season it with salt and pepper and add more olive oil or even water if you find the pesto too dry. Enjoy!