Comments on: Lightened Up Parsley Walnut Pesto https://www.andiemitchell.com/lightened-up-parsley-walnut-pesto/ Healthy recipes and inspiration for a balanced, feel-good life Sun, 02 Nov 2025 08:27:40 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Faculté Sciences Économiques et Gestion https://www.andiemitchell.com/lightened-up-parsley-walnut-pesto/#comment-1455683 Sun, 02 Nov 2025 08:27:40 +0000 http://www.canyoustayfordinner.com/?p=11710#comment-1455683 5 stars
very nice

]]> By: admin https://www.andiemitchell.com/lightened-up-parsley-walnut-pesto/#comment-92390 Mon, 28 Jan 2013 16:26:04 +0000 http://www.canyoustayfordinner.com/?p=11710#comment-92390 In reply to Amy.

Hi Amy, I’d say increase the olive oil by 2 tablespoons and increase the walnuts by 2 tablespoons and then you’ll be fine to omit the yogurt altogether!

Thanks for asking!

Andie

]]> By: Amy https://www.andiemitchell.com/lightened-up-parsley-walnut-pesto/#comment-91698 Sat, 26 Jan 2013 21:30:42 +0000 http://www.canyoustayfordinner.com/?p=11710#comment-91698 Can you suggest a substitute for yogurt? Maybe a little more olive oil or can you think of something else? I can’t have yogurt (among many other foods) because it gives me migraines. Thanks!! I just stumbled upon your blog today and I bookmarked it!

]]> By: Imane https://www.andiemitchell.com/lightened-up-parsley-walnut-pesto/#comment-91045 Thu, 24 Jan 2013 23:28:41 +0000 http://www.canyoustayfordinner.com/?p=11710#comment-91045 Would like to subscribe to your site….

]]> By: Emily https://www.andiemitchell.com/lightened-up-parsley-walnut-pesto/#comment-83926 Sat, 22 Dec 2012 22:24:03 +0000 http://www.canyoustayfordinner.com/?p=11710#comment-83926 In reply to Cinnamon Vogue.

I personally like my salmon slightly undercooked. I pull it out just when the edges start to look cooked. It always cooks a little more once it’s out of the oven, but it stayed moist and very full of flavor!

]]> By: David Crichton https://www.andiemitchell.com/lightened-up-parsley-walnut-pesto/#comment-83843 Sat, 22 Dec 2012 14:34:44 +0000 http://www.canyoustayfordinner.com/?p=11710#comment-83843 Loving the flavour combos Andie. I find when making a parsley pesto as its quite bitter, that I use a half oil/water mixture. A really good extra virgin olive oil, like eating really strong cheese means you need less for the flavour hit.

Love your whole blog btw. Learning some new tricks.

]]> By: Anne https://www.andiemitchell.com/lightened-up-parsley-walnut-pesto/#comment-83631 Fri, 21 Dec 2012 19:00:28 +0000 http://www.canyoustayfordinner.com/?p=11710#comment-83631 Great recipes, Andie – and this pesto is really interesting. Never thought of using yoghurt in pesto…. Another good addition though is to spice up the pesto a bit more with a hint of cilantro or nasturtium (I have a ton of nasturtiums and parsley right now).

]]> By: Sara https://www.andiemitchell.com/lightened-up-parsley-walnut-pesto/#comment-83626 Fri, 21 Dec 2012 18:48:42 +0000 http://www.canyoustayfordinner.com/?p=11710#comment-83626 This totally saved my rear (dinner-wise!) the other night. What I had originally planned turned out to be a no-go, and I needed a quick back-up plan! I had salmon and also just happened to have chopped walnuts and an excess of parsley sitting around (that never happens). I remembered this post and threw this together so fast – and it was delicious! My husband loved it too. Thank you so much for sharing it with us!

]]> By: Liz @ Tip Top Shape https://www.andiemitchell.com/lightened-up-parsley-walnut-pesto/#comment-83180 Wed, 19 Dec 2012 22:10:07 +0000 http://www.canyoustayfordinner.com/?p=11710#comment-83180 Such a great recipe, Andie! Thanks for sharing :D

]]> By: Kim https://www.andiemitchell.com/lightened-up-parsley-walnut-pesto/#comment-83138 Wed, 19 Dec 2012 15:54:47 +0000 http://www.canyoustayfordinner.com/?p=11710#comment-83138 Your the coolest Andie…keep up the good work!

]]>