Parsley–Walnut Pesto

Parsley–Walnut Pesto
MAKES ¾ CUP
 

After filming a cooking show, I had an abundance of flat-leaf parsley left over, so I made a pesto using parsley in place of basil, and walnuts in place of pine nuts. When I researched the herb, I found that parsley was a good source of vitamins A, C, and K, as well as containing some iron and folate. This nutty, flavorful sauce can be used as a topping for fish, lamb, turkey, or chicken.