Yield: 2 cups

Dill, Parsley and Walnut Pesto

Dill, Parsley, Walnut Pesto

Rather than relying on the usual basil, this pesto uses dill and flat leaf parsley for its bright green color and herby flavor. It uses toasted walnuts and pecorino romano instead of the traditional pine nuts and parmigiano reggiano. It comes together in the food processor in a few minutes. I find the dill and parsley are less prone to oxidation than basil pesto, which tends to turn funny dark colors in a few days of storage. This keeps well in an airtight container in the refrigerator for at least two weeks. I love this as a sauce for pasta, but it’s also great on roasted potatoes, fish or seafood, eggs, toast and plenty of other vegetables, starches or proteins. I like it best when the final dish includes an acidic note from tomatoes or a squeeze of lemon juice. I find that grinding the walnuts first and then adding them back in the end improves the final texture of the pesto. If you’re feeling especially lazy (and there’s no shame in that), you can throw them in with garlic and herbs and still have a respectable pesto.

Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes


  • 5 ounces (140 grams, 1 1/2 cups) walnuts, toasted
  • 1 large bunch (about 1 1/2 to 2 cups packed) dill
  • 1 large bunch (about 2 to 2 1/2 cups packed) flat leaf parsley
  • 1 clove garlic
  • 3/4 ounce (21 grams, 3/4 cup) finely grated pecorino romano
  • 1/2 cup (118 ml) extra virgin olive oil
  • 1/2 teaspoon kosher salt


  1. In the bowl of a food processor, add the walnuts and pulse until they are ground into fine crumbs. Transfer them to a bowl.
  2. Wash the dill and parsley in cold water and shake dry (or pat dry on paper towels). Trim off the thick stems below the leafy part of the herbs. Don’t worry about the thinner stems–they’ll be fine after a whirl in the food processor.
  3. Add the garlic to the food processor, pulse until it’s in small bits. Add the dill and parsley and pulse until the leaves are minced. Add the ground walnuts, the pecorino romano, and salt, and pulse a few times to mix. Add the extra virgin olive oil and pulse until blended.
  4. Store in an airtight container in the refrigerator.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 50Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 69mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g