Parsley & Walnut Pesto

By Amy Barrett
18 July 2018

Give your larder a flavour boost with this easy-to-make pesto from Amy Barrett.

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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