{"id":51471,"date":"2019-03-13T21:30:48","date_gmt":"2019-03-13T20:30:48","guid":{"rendered":"https:\/\/ellerepublic.de\/petersilie-walnuss-pesto\/"},"modified":"2025-07-17T12:12:07","modified_gmt":"2025-07-17T10:12:07","slug":"parsley-walnut-pesto","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/parsley-walnut-pesto\/","title":{"rendered":"Cappellini with Parsley Walnut Pesto"},"content":{"rendered":"\n

Cappellini with Parsley Walnut Pesto. Think of this as your next weeknight meal. This parsley walnut pesto is as simple as it gets. Inspired by a pesto made from garlic (lots of garlic!) and walnuts, called agliata in Italy, this dish is loaded with the vibrant flavors of parsley, garlic, olive oil, and walnuts…and a touch of lemon. It’s a traditional winter pesto that’s just as green, garlicky, cheesy, and nutty as summer pesto<\/a> with basil, parmesan and pine nuts. It makes a flavorful sauce for pasta, or a great spread for crostini appetizers or even sandwiches.<\/p>\n\n\n

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Cappellini with Parsley Walnut Pesto made with fresh ingredients<\/h2>\n\n\n\n

First of all, parsley is packed with vitamin K (important factor in bone and heart health), is high in antioxidants, and other vitamins and powerful nutrients. And olive oil, my oil of choice, has anti-inflammatory properties and is rich in healthy monounsaturated fats, among other things. Then there are walnuts, which are good for the heart, contain calcium and iron, and are a great source of omega-3 fatty acids. And of course, any good pesto has garlic, which boosts immunity, helps to lower cholesterol levels because of the antioxidant properties, and much more. So ignore the calories for a moment and reach for some parsley, walnuts, cheese, garlic, and olive oil \u2013 we\u2019re about to prepare something super easy, super quick, good and delicious.<\/p>\n\n\n

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Although filling, you’ll also be surprised by this dishes light consistency while still having an aromatic and complex garlic and walnut flavor. Go ahead, trade in walnuts for pecans – they work just as well! This dish also tastes great with a little gorgonzola stirred in.<\/p>\n\n\n

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Cappellini in a Parsley Walnut Pesto<\/h2>
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