Parsley Pesto

I had bought big bunch of Flat Leaf Parsley to make Falafel, but I did not know how to use/preserve left over. Then I read somewhere that I can pesto which can stay good for couple of weeks. Generally pesto is made using pine nuts, but I used walnuts instead.

Yields about 1 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

1-cup freshly chopped parsley

¼ cup walnut

½ tsp basil

½ tsp oregano

2 cloves of garlic

1/6 cup olive oil

Procedure

1. Toast walnuts on low flame for 3-5 minute

2. Mix them with rest of the ingredients and grind into a paste

I have not tried this pesto with spaghetti/pasta yet. But add salt and pepper and it indeed tastes good with toast, bread or crackers