Whir this in your blender
tonight, if you can.
Then spoon it onto pan-seared salmon or chicken.
Crumble a block of feta cheese with your fingers,
and scatter a handful over the top.
Serve it at your table, surrounded by everyone you know and love.
Parsley Walnut Pesto
A delicious pesto perfect for salmon
Servings: 6 servings
Calories: 119kcal
Ingredients
- 1/4 cup yogurt
- 1/4 cup walnuts
- 1 clove garlic
- 2 cups fresh flat leaf parsley
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Combine all ingredients in a food processor. Blend until well combined.
Nutrition
Calories: 119kcal | Carbohydrates: 1.4g | Protein: 1.3g | Fat: 12.5g | Fiber: 0.3g | Sugar: 0.8g
YUM YUM YUM. This walnut idea sounds yummy!. But buying Salmon is always a hit and miss affair for me. I don’t whether it’s I am grilling it wrong or whether the cut of Salmon is maybe somehow defective. Sometimes it comes out great and other times just tough and tasteless. I presume this is farmed Salmon Andie? Also is this nutrient information just for the Salmon or with the ingredients?
Oh I hear you on the salmon being hit or miss! I do try to buy wild almost exclusively. This piece was sent to me, frozen, by the Alaska Seafood Board, a few months ago. The recipe and the nutrition information are only for the pesto alone (no salmon, etc).
Thank you for all of your faithful reading and commenting, Cinnamon Vogue :) I love that I can count on you being here.
Andie
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!
You are welcome Andie! Although I am going broke buying all these ingredients. :-) Oh well you only live once. Tomorrow it is off to buy Walnuts and Salmon. I am getting a real craving. Perhaps a nice Riesling to go with it. I heard a fatty fish like Salmon needs a bit of acidity and the Riesling is the thing apparently.
All your recipies look so amazing!
This looks AMAZING! I’m hoping to cook more again after the holidays. Been relying on the crock pot and take out lately.
Sounds wonderful! I use walnuts in my basil pesto and I love it, so I can’t wait to try this version. Thanks!
Your the coolest Andie…keep up the good work!
Such a great recipe, Andie! Thanks for sharing :D
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!
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).
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.
Would like to subscribe to your site….
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!
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
very nice