Parsley & Walnut Pesto

Amy Barrett | @chocdaisy by Amy Barrett | @chocdaisy 18 July 2018

Make your own pesto perfect for pasta, avo on toast, pizza and heaps of other kitchen favourites

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Parsley & Walnut Pesto

Makes 1 jar


1 cup walnuts, lightly toasted in the oven for about 8 minutes at 160°C
2 cups parsley, washed, dried and leaves picked
2 cloves of garlic, crushed
1/2 tsp pink Himalayan salt
1 tsp apple cider vinegar
2 tbsp True Protein MCT Oil
4 tbsp extra virgin olive oil


1. In a food processor, place your toasted walnuts, parsley, crushed garlic and salt. Process until a rough paste is formed.

2. Add the remaining ingredients and process to desired texture.

3. Store pesto in a glass jar with lid in the fridge for up to a week.

Tip: This pesto is lovely stirred through zucchini noodles, spread over a pizza base or served on toast with avocado.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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