Parsley – Walnut – Pesto

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Wash the parsley, shake dry and roughly chop. Chop the garlic. Halve the chilli lengthways, core and cut into half rings.
Roughly chop the walnuts and roast them until golden brown in a pan without fat.
Finely puree the parsley, walnuts and garlic. Add enough olive oil to make the mixture smooth (but not too runny!). Finally fold in the parmesan and chilli pepper, possibly add a little more oil.
Season the pesto with salt and pepper and fill it into screw-top jars. Cover with about 1cm of oil, so the pesto will keep in a cool place for months.
The amount is sufficient for approx. 2 medium-sized screw-top jars.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.