Parsley Lemon Walnut Pesto Recipes

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Parsley-Walnut Pesto Penne Pasta with Asparagus Recipe

I had some leftover curly parsley from my stuffed tomatoes, and some walnuts leftover from my kiwi tarts, and I needed to figure out what to do with them. Pesto seemed like the perfect way to utilize the ingredients I had on hand. The parsley provided the green color and "herby" flavor typically delivered by the more commonly used basil.  I used the walnuts in place of pine nuts, and blended them with the parsley along with some olive oil. I added some walnut oil as well to accentuate the flavor of the whole walnuts and tossed the mixture with sautéed leeks and asparagus and mini penne pasta.

Finding ways to use not only your leftovers, but your leftover ingredients, will save you time and money. You just need to have a few flexible, go-to recipes in your culinary arsenal, and you'll be prepared to face whatever your refrigerator and pantry throw at you. Pesto is definitely one of those recipes.


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