How to make
Toast the walnuts and pumpkin seeds in a non greased pan for a few minutes, by stirring. As soon as they begin to release their aroma, remove them from the heat and let them cool.
Wash the parsley, strain it well and dry it.
Roughly chop it and put it in a blender jug with the rest of the ingredients and blend in short pulses until smooth.
Use the Parsley Pesto with Walnuts as a salad dressing, pasta sauce or to simply spread on toast.
Store it in the refrigerator for up to 2-3 days.
