I was gifted with many bunches of parley. So far I made tabbouleh, parsley pesto, chipotle lime chimichurri, Jamaican jerk inspired parsley salad (like tabbouleh but jerk flavored). Now here is sun-dried tomato and walnut parsley pesto. Everything I made with parsley is delicious so far. Had no idea that parsley can be so great! Portions are difficult to judge because you will use a lot if you are using this pesto to dress pasta. But you will only use a little if you are spreading this on bread. I think it will be at least 4 pasta servings and 8 or more servings for bread.

Ingredients for around 6 servings

4 cups parsley leaves – packed tight hand chopped fine

3/4 cup crushed walnuts

1 teaspoon garlic confit – fresh garlic might turn too strong (roast garlic cloves in olive oil covered for about an hour at 350 and blend…..I make a big bath every time I buy a bag of garlic)

3 oz sun dried tomatoes – chopped

1 cup parmigiano reggiano – shedded

1 Meyer lemon – zest and fresh squeezed juice

1/4 cup balsamic vinegar

1 cup extra virgin olive oil

1 teaspoon course sea salt

1 teaspoon ground black pepper

optional – a splash of Calabrian chili oil (or Calabrian peppers)

some water or oil to thin to desired consistency

Directions

All above ingredients get blended together. Thin with water or oil to desired consistency. Adjust salt and pepper.

Enjoy on pasta or bread or convert to a dressing.