Parsley Pesto
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Parsley pesto is a nice change from classic basil pesto. It has a fresh parsley flavor, and I make this version with walnuts, which work really well here. It is simple, quick and made with a short list of ingredients.
It is also a great way to use up a bunch of parsley.
How to make parsley pesto
First, rinse the parsley leaves well, especially if the bunch looks a little gritty. You can use only the leaves or a mix of leaves and stems. I usually cut off the ends of the stems and roughly chop the rest before adding everything to the food processor.
Process the parsley with the olive oil and walnuts until smooth-ish. This can take anywhere from 30 seconds to 1 minute, depending on how powerful your food processor is.
At the end, stir in the Parmesan and crushed garlic. I like using a garlic press so you do not end up with large pieces of garlic in the pesto. Taste it, then add salt only if you think it needs it.
How to use parsley pesto
- Toss it with pasta. For pasta, you can loosen the pesto with a little more olive oil or a spoonful of pasta water.
- Spread it on crostini or toast.
- Add it to sandwiches or wraps.
- Spoon it over chicken or fish.
- Stir a little into soup or rice.
Parsley pesto FAQs
Yes. Parsley works well in pesto and gives it a fresher, slightly different flavor than basil pesto.
It tastes fresher and a little more earthy than basil pesto.
Yes. It is best fresh, but you can freeze it in a sealed container or in ice cube trays for smaller portions.
Flat-leaf parsley is the best choice, but curly parsley will work if that is what you have.
Helpful tips
- The ingredient amounts can be adjusted a little to your taste.
- This parsley pesto can be easily doubled or halved. If you are doubling it, make sure your food processor is large enough.
- Taste one or two walnuts before adding them to the food processor so you do not end up using nuts that have turned rancid.
More homemade pesto recipes
Parsley Pesto Recipe
Ingredients
- 2 cups fresh parsley lightly packed
- ½ cup walnuts shelled
- ½ cup extra virgin olive oil
- ½ cup Parmesan cheese finely grated
- 2 garlic cloves
- salt a pinch, optional
Instructions
- Rinse the parsley, trim the hard stems and roughly chop it.
- Add 2 cups fresh parsley, ½ cup walnuts and ½ cup extra virgin olive oil to a food processor and process until nearly smooth.
- Stir in ½ cup Parmesan cheese and pressed 2 garlic cloves. Taste, then add salt only if needed.
- Use right away, or store in a jar in the fridge.
Notes
- Use fresh flat-leaf parsley.
- Extra virgin olive oil gives the best flavor, but regular olive oil will also work.
- Taste a walnut before using it to make sure it has not turned rancid.
- The garlic can be reduced to 1 clove if you prefer a milder pesto.
- Add salt only if needed.
- Store it in the fridge for up to 7 days or freeze for up to 3 months.
- Makes about 1 cup.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
Making this recipe to go with pasta for supper tonight.
I love the sound of this pesto. I have never used parsley in pesto but I make almost exactly the same recipe with rocket (arugula)
Yes, arugula pesto is also delicious :)
Yum! This looks great with bread and many other recipes. I absolutely love pesto.
Thank you!
Pestos are so good for topping so many things! I love this parsley version! I much prefer parsley to basil!
They are so versatile, right? :)
I love how fresh this looks with the parsley cheese and walnuts it must be over the top yummy on pasta!
It is, Claudia :)
What a beautiful recipe! It would go with so many different things, so I’ll definitely need to make a batch!
Definitely! :)
Oh love the idea of using parsley and walnuts together rather than basil and pine nuts. What a great combo!
We love this pesto, Lisa. Hope you give it a go!