Dill, Parsley and Walnut Pesto

Chef’s Note

“1. dress a potato salad.  2.  dress a pasta salad  3.  mix into hot, cooked pasta and cooked vegetables. 4.  drizzle some on cooked fish. 5.  drizzle some on barbecued vegetables. 6.  add a dollop onto smoked salmon on a cracker. 7.  add a dollop onto a cracker topped with cheese. There ya go…seven ways of use!”




2 Cups




  • 5 ounceswalnuts, toasted (1 1/2 cups)
  • 1 large bunch dill (about 1 1/2 – 2 cups packed)
  • 1 large bunch flat leaf parsley (about 2 – 2 1/2 cups packed)
  • 1 -2 garlic clove
  • 34 ounce finely grated pecorino romano cheese (3/4 cup)
  • 12 cupextra virgin olive oil
  • 12 teaspoonsalt
  • fresh ground pepper (to taste)
  • Directions

  • In the bowl of a food processor, add the walnuts and pulse until they are ground into fine crumbs. Transfer them to a bowl.
  • Wash the dill and parsley in cold water and shake dry (or pat dry on paper towels). Trim off the thick stems below the leafy part of the herbs. Don’t worry about the thinner stems; those will be fine after a whirl in the food processor.
  • Add the garlic to the food processor, pulse until it’s in small bits. Add the dill and parsley and pulse until the leaves are minced. Add the ground walnuts, the pecorino romano, salt and pepper and pulse a few times to mix. Add the extra virgin olive oil and pulse until blended.
  • Store in an airtight container in the refrigerator.
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