The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Pancetta Asparagus Sauté with Citrus 🌄 💤 ⏳
Paper Lunch Bag Popcorn 🌄 💤 ⏳
Parmesan Herb Dip Mix 🌄 💤
Parsley Pesto With Toasted Walnuts 💤 ⏳
Pasta alla Gricia 🌄 💤
Pasta Carbonara 🌄 💤 ⏳
Pasta Puttanesca 🌄 💤
Pastéis de Nata (Portuguese Custard Tart) 🌄 💤 ⏳
🖨 🖨
Parsley Pesto With Toasted Walnuts
Parsley Pesto With Toasted Walnuts
(Image is coming soon! HAHAH! But not REALLY soon!)
Elevate your pasta with this vibrant Parsley Pesto With Toasted Walnuts - a healthier twist on traditional pesto using chicken broth instead of excess oil. Fresh Italian parsley and basil create a bright, herb-forward flavor while toasted walnuts add rich nuttiness and satisfying texture. Perfect tossed with linguine or spaghetti and finished with extra toasted walnuts for added crunch. Make ahead and use within two hours for the freshest flavor.
No Jump Zone
Ingredients
2 cups packed Italian parsley leaves
1/2 cup packed fresh basil leaves
1/4 cup toasted walnuts
2 tablespoons grated Parmesan cheese
1 garlic clove
3/4 cup low-salt chicken broth
1/4 cup plus 1 tablespoon olive oil
Directions
  • Combine parsley, basil, walnuts, Parmesan cheese and garlic in processor.
  • Process until mixture is finely chopped.
  • Add chicken broth and puree.
  • With machine running, gradually add oil and process until mixture is smooth.
  • Transfer to large bowl.
  • Season with salt and pepper.
Servings\Yield
Makes about 1 cup
Nutrition Facts
Nutrition Per Serving (2 tablespoons) - Calories: 90; Total Fat: 9g (Saturated Fat: 1.5g); Cholesterol: 1mg; Sodium: 45mg; Total Carbohydrates: 1g (Dietary Fiber: 0g, Sugars: 0g); Protein: 1g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... Can be prepared 2 hours ahead.
To cut back on fat, chicken broth has been substituted for some of the olive oil used in traditional pesto. Cook about a pound (dry weight) of either linguine or spaghetti to toss with the sauce, then garnish with a few tablespoons of toasted walnuts.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: basil, parsley, sauce, walnuts
🗂️ Categories: 🍶 Dips & Seasonings
📚 Collections: From The Ferguson Family, Cooking With "Cow" (Carol Jancsi), The TFR Cookbook
Parsley Pesto With Toasted Walnuts was added on April 05, 2012 and last updated on March 15, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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