Parsley 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
Scale
- 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.
Find it online: https://ukfinda.com/parsley-pesto/