Parsley and walnut pesto with anchovies

4 servings

30 minutes

Parsley and walnut pesto with anchovies is an original Mexican sauce that combines the freshness of greens, the nutty richness, and the savory saltiness of anchovies. This is an unusual version of classic Italian pesto that brings new flavor nuances. Parsley leaves give the sauce brightness and freshness, walnuts provide a rich texture, while anchovies add depth and umami. Lemon zest adds a tangy citrus note, and olive oil gives it a velvety consistency. This sauce pairs perfectly with pasta, meat, fish or as a spread on toast. Serving it with hot dishes can reveal its full spectrum of flavor nuances, creating unique gastronomic experiences.

Energy value per serving

• Calories: 439.6
• Proteins: 4.5g
• Fats: 45.4g
• Carbohydrates: 4.4g

Ingredients

• Parsley leaves: 140 g
• Garlic: 1 clove
• Canned Anchovy Fillets: 4 pc
• Roasted walnuts: 65 g
• Extra virgin olive oil: 0.8 glass
• Grated lemon zest: 1 tsp
• Coarse salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. In a blender, mix parsley leaves, minced garlic, anchovy fillet, nuts, and lemon zest. Blend until smooth.

   Required ingredients:

   • Parsley leaves: 140 g
   • Garlic: 1 clove
   • Canned Anchovy Fillets: 4 pieces
   • Roasted walnuts: 65 g
   • Grated lemon zest: 1 teaspoon

2. Continue whisking, add olive oil. Season with salt and pepper.

   Required ingredients:

   • Extra virgin olive oil: 0.8 glass
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste