Parsley Pesto is a vibrant, herbaceous sauce that’s a refreshing twist on traditional basil pesto. Made with fresh parsley, garlic, nuts, and olive oil, this versatile condiment pairs beautifully with pasta, roasted vegetables, grilled meats, or as a spread on bread. It’s an easy, delicious way to use up a surplus of parsley and add bold flavor to your dishes.
Why You’ll Love This Recipe
- A unique twist on classic pesto with a bright, fresh flavor.
- Quick and easy to make in under 10 minutes.
- A great way to use up fresh parsley from your garden or fridge.
- Versatile: perfect for pasta, sandwiches, dips, and more.
- Customizable with your favorite nuts and cheese.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh parsley (flat-leaf or curly)
- Garlic cloves
- Nuts (pine nuts, walnuts, or almonds)
- Grated Parmesan cheese
- Lemon juice (for brightness)
- Extra virgin olive oil
- Salt and pepper
Directions
- Prepare the Ingredients:
- Wash and dry the parsley thoroughly. Remove tough stems, keeping the tender leaves and smaller stems.
- Blend the Pesto:
- In a food processor, combine parsley, garlic, nuts, Parmesan cheese, and lemon juice. Pulse until the mixture is finely chopped.
- Add the Olive Oil:
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Stop to scrape down the sides as needed.
- Season and Adjust:
- Taste the pesto and season with salt and pepper to your liking. Adjust lemon juice or olive oil for brightness and consistency if needed.
- Serve or Store:
- Use immediately or transfer to an airtight container. Drizzle a thin layer of olive oil on top to preserve freshness. Refrigerate for up to a week or freeze for longer storage.
Servings and Timing
- Servings: About 1 cup of pesto
- Prep Time: 10 minutes
Variations
- Nut-Free: Substitute sunflower seeds or pumpkin seeds for the nuts.
- Vegan Option: Use nutritional yeast instead of Parmesan cheese.
- Spicy Kick: Add a pinch of red pepper flakes or a small chili.
- Mixed Herbs: Blend parsley with other herbs like basil, cilantro, or mint for a unique flavor.
- Lighter Option: Replace half the olive oil with vegetable broth or water for a lighter pesto.
Storage/Reheating
- Storage: Store pesto in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze pesto in ice cube trays for individual portions. Transfer frozen cubes to a freezer-safe bag for up to 3 months.
- Reheating: Pesto doesn’t need reheating. Simply toss it with warm pasta or spread it on bread.
FAQs
Can I use curly parsley?
Yes, both flat-leaf and curly parsley work, though flat-leaf parsley has a slightly milder flavor.
What nuts are best for parsley pesto?
Pine nuts are traditional, but walnuts, almonds, or cashews are excellent substitutes.
Can I make this without a food processor?
Yes, finely chop all ingredients by hand and mix them together with olive oil for a rustic version.
Can I skip the Parmesan cheese?
Yes, replace it with nutritional yeast for a vegan option or omit it altogether for a lighter version.
How do I keep the pesto green?
Add a splash of lemon juice and store it with a thin layer of olive oil on top to prevent browning.
Is parsley pesto bitter?
Fresh parsley has a slightly grassy flavor, but balancing it with nuts, cheese, and lemon juice reduces any bitterness.
What can I use parsley pesto for?
Toss it with pasta, drizzle it over roasted veggies, use it as a marinade, spread it on sandwiches, or mix it into soups.
Can I use this pesto as a dip?
Yes, serve it with bread, crackers, or raw vegetables for a flavorful dip.
How can I thin out the pesto?
Add more olive oil, lemon juice, or a splash of water to reach your desired consistency.
Can I mix parsley pesto with other sauces?
Absolutely! Blend it with cream cheese for a spread, mix it with mayo for a sandwich sauce, or stir it into marinara for a herby twist.
Conclusion
Parsley Pesto is a fresh, vibrant sauce that’s as versatile as it is delicious. Its bright flavors make it a standout addition to any dish, and it’s a fantastic way to elevate your cooking with minimal effort. Whether tossed with pasta, spread on bread, or used as a dip, this parsley pesto is sure to impress. Make it today and enjoy a burst of herbaceous flavor!
PrintParsley Pesto
This bright and zesty Parsley Pesto is a fresh twist on the classic basil version. Perfect as a pasta sauce, sandwich spread, or dip, it’s a versatile and flavorful way to use up parsley. Packed with garlic, Parmesan, and a touch of lemon, it’s a delicious, herbaceous addition to your recipe repertoire.
- Total Time: 10 minutes
- Yield: 3/4 cup 1x
- Category: Condiment, Sauce
- Method: Blended
- Cuisine: Italian
Ingredients
- 2 cups fresh parsley leaves (flat-leaf or curly, stems removed)
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts, almonds, or sunflower seeds)
- 1–2 cloves garlic, roughly chopped
- 2 tbsp fresh lemon juice
- 1/3 cup olive oil (plus more if needed)
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Instructions
- Toast the Nuts (Optional):
- In a dry skillet over medium heat, toast the pine nuts for 2–3 minutes until golden and fragrant. Let cool slightly.
- Blend the Ingredients:
- In a food processor or blender, combine parsley, Parmesan, toasted nuts, garlic, lemon juice, salt, and pepper. Pulse until the mixture is finely chopped.
- Add the Olive Oil:
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Scrape down the sides of the bowl as needed.
- Taste and Adjust:
- Taste the pesto and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Serve or Store:
- Use immediately as a sauce for pasta, spread for sandwiches, or topping for grilled meats and veggies.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze in ice cube trays for longer storage.
Notes
- Add a pinch of red pepper flakes for a spicy kick.
- Substitute parsley with a mix of parsley and other herbs like cilantro or mint for a unique flavor.
- For a dairy-free version, omit the Parmesan and add a tablespoon of nutritional yeast.