Parsley pecan walnut pesto dandenongranges

Ann Creber's - Parsley & Pecan or Walnut Pesto


by Ann Creber

I've already shared my love for fresh basil with you and I find the commercial pesto available a poor substitute for the homemade variety. However, several years ago when I working as a consultant for the pecan industry I ventured into an experiment with the always abundant Italian parsley and pecan nuts. Since then, I have made it using our local walnuts and found it to be an excellent use for traditional pesto.


  • 2 tightly packed cups of Italian parsley (washed and dried)
  • 100-grams of walnut or pecan kernels
  • 100-grams of vintage cheddar cheese (coarsely grated)
  • 2 garlic cloves (peeled and coarsely chopped)
  • Pepper
  • Olive oil


  1. Place parsley into a blender or food processor, chop roughly, then very gradually pour in a small quantity of oil, process for 1 minute, then add remaining ingredients and process until desired consistency is achieved.
  2. Spoon into a covered container, cover with a light film of oil and refrigerate. This will keep in the refrigerator for up to 2 weeks.

You will find that some of the local farmers' markets carry walnuts grown in the Yarra Ranges.

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM