Parsley Pesto: An Easy Pesto Recipe

Make this easy pesto recipe by combining fresh parsley, olive oil, walnuts, cheese, and garlic. With just a few pulses in your food processor, you can create a homemade parsley pesto that is a scrumptious sauce for pasta, fish, vegetables, potatoes and so much more! 

When most people think about pesto, they usually imagine the traditional recipe that uses fresh basil as the main ingredient.

While this aromatic herb packs many classic flavors, other varieties offer just as much taste with a new spin to delight your palate and freshen up all sorts of Italian-style recipes. For example, two variations that are so delicious with cavatelli pasta are red pepper and avocado pesto.

This parsley pesto recipe is an amazing option when you have an overabundance of this plant growing in your garden or on hand at the local farmer’s market.

What Is Pesto?

Take a trip back in time to Genoa, Italy, to discover the origins of pesto sauce.

Instead of being named after a geographic region or famous person who first tasted the recipe, the word pesto means “to crush” in the local Italian dialect.

The green sauce was given this name because the herbs and other fresh ingredients were crushed using a mortar and pestle rather than chopped. Today, you can easily replace this traditional way of making homemade pesto with an immersion blender or a food processor, but the classic name remains.

Why use parsley in a pesto recipe?

When you first read the title of this article, you may wonder why you should substitute the classic basil for Italian flat-leaf parsley in this recipe. Besides having a wonderful fresh flavor and attractive bright green color, parsley is a nutritional powerhouse.

It is high in antioxidants, and vitamin K and has been shown to help regulate blood sugar and boost immunity. These facts alone should convince you to try new recipes with this versatile herb. [source]

The best part is that it only takes 10 to 15 minutes to create this delicious parsley pesto recipe that you can use on a wide variety of foods.

Here’s what you need: 

• garlic clove
• walnuts 
• Romano cheese 
• fresh Italian parsley
• extra virgin olive oil
• Kosher salt and black pepper to taste
• a squeeze of fresh lemon juice (optional)

Mise en place

Although the actual recipe takes mere minutes to come together in a food processor, we need a small investment of time to prepare the ingredients. Let’s begin by toasting the walnuts.

Prep the walnuts: Over medium-low heat, place ¾ cup of chopped walnuts in a small skillet, shaking the pan occasionally. It will take about 5 minutes for them to get lightly browned and fragrant. Transfer from the hot pan to a bowl to cool down completely. 

Prep the parsley: Place one bunch of fresh parsley leaves in a large bowl of water and swish it around. If the stems are delicate, there is no need to separate them from the parsley leaves. If the parsley stalks are tough, remove the leaves from the long stems. You should have about 2 cups of loosely packed leaves or approximately 50 grams. 

Next, remove the excess moisture by spinning them in a salad spinner. If you do not have one, spread the leaves out over a tea towel and gently pat dry with another tea towel. Paper towels can also be used. Spread the leaves out over a tea towel and air dry while we get the rest of the ingredients together.

Prep the cheese: Grate about ⅓ cup or about 10 grams of cheese. 

Prep the garlic: Rather than simply adding the garlic cloves to the food processor, we need to mince the garlic and turned it into a paste before adding it to the food processor. Use 1-2 cloves depending on your personal preference. 

How to make parsley pesto

In the bowl of a food processor, add the minced garlic clove, ¾ cup of toasted walnuts, ⅓ cup Romano cheese, 2 cups of loosely packed fresh flat-leaf parsley, ⅛ teaspoon of Kosher salt and a pinch of black pepper. 

Pulse together for 30 seconds or until coarsely chopped. Scrape down the sides of the bowl.

With the food processor on low, slowly drizzle ¼ cup of olive oil in the feed tube and run for 30-60 seconds or until desired consistency.

Taste and adjust the seasonings.

Tips

• Take care when toasting the chopped walnuts as the process goes very quickly. You do not want burned nuts in the recipe. 
• Measure the fresh, whole parsley leaves by packing them loosely in your measuring cup. Be sure to remove the stems.
• Depending on what you are using your pesto for, adjust its thickness by adding more olive oil. 
• Freshly grated cheese always tastes better. 
• Replace the Romano cheese with Parmigiano Reggiano.
• If not using right away, add about ½ teaspoon freshly squeezed lemon juice and drizzle a little bit of olive oil over top before refrigerating

FAQ

How long does it last?

Like most olive oil-based sauces, pesto keeps rather well in the refrigerator for up to 3 days. It may help to add ½ teaspoon of fresh lemon juice and drizzle a little bit of olive oil over top to keep the bright green color and the flavor fresh.

Can you freeze this pesto?

Yes! If you want to make a big batch due to an overabundance of fresh parsley available in your garden, freeze this parsley pesto in one of two simple ways. You can pour it into a freezer-safe bag, squeeze out all the extra air, and seal it tightly. The second method makes it easier to take out one or two serving sizes at a time. Pour the pesto into an ice cube tray instead. When completely frozen, transfer them into a Ziploc freezer-safe bag or freezer-safe airtight container for easy storage. You can enjoy the delicious sauce for up to 3 months.

Can I use roasted garlic to make this pesto?

Yes, in fact, toasted or roasted garlic can be used in any pesto recipe. This creates a milder, slightly sweeter pesto. 

How to use pesto

Parsley pesto offers a versatile flavor for a wide variety of recipes and meals. It is just as easy to stir it in as an additional flavor profile as it is to combine with a finished dish. Consider these options the next time you have an overabundance of parsley in your backyard garden or market bag.

Pesto as an alternate pasta sauce

The most frequent use for all types of traditional pesto is as an alternative to tomato-based pasta sauce. Mix this fresh, green condiment over spaghetti, penne, or tortellini for a unique flavor sensation.

It works well on both hot pasta dishes and salads, complete with chopped vegetables served cold. Although you can use this yummy Italian sauce on its own, pesto also mixes well into other options. For example, if you make a white sauce with cream and cheese, a few tablespoons of pesto will brighten the flavor. Tomato sauces can also get a boost from this herb and garlic concoction.

Using parsley pesto on meat and vegetable dishes

Although it makes sense to use fresh pesto as a sauce after cooking, it also works well when you first include it in a recipe. Consider coating chicken breasts or lamb with a thin layer of parsley pesto sauce before baking or using it as a thick grilling marinade. All you have to do is spread a thick layer on both sides of the meat before transferring it to the grill. Complement the main dish with a parsley potato salad and roast vegetables.

Pesto made with fresh or frozen parsley also complements vegetables of all varieties. Drizzle it on green beans, spoon it over roasted turnips or radishes, and mix it into casseroles before cooking. It works well anytime you want a unique Italian flavor.

A few more suggestions

It is practically impossible to list all the ways you can use parsley pesto in your kitchen. This versatile green sauce has such an amazing flavor that adds freshness and vibrancy to any meal. Once you discover how much you love its taste, you may want to add it to everything.

• Stir a spoonful into your favorite soup or stew.
• Use it as a sandwich spread or dip for crusty rolls.
• Dip crudités in parsley pesto for a healthy snack or easy appetizer.
• Mix it in mashed potatoes, rice, or couscous for a flavorful side dish.
• Add a dollop to a frittata for a yummy brunch treat.
• Create a heartier dip by adding it to sour cream or yogurt.
• Combine it with a vinaigrette salad dressing for a more intense flavor.
• Add a few spoonfuls to risotto.
• Use it as a base to make a pesto pizza.

Recipe origins

One of the benefits of having a backyard garden is having fresh produce easily available to experiment with. 

I remember making this parsley pesto as “an experiment” one summer because I had so much flat leaf parsley!

Needless to say, it quickly became one of my go-to summer pesto recipes.

This scrumptious recipe works well with both fresh and frozen parsley. As it does not rely on the attractive shape of parsley leaves, chopped and frozen ingredients work quite well to add a unique herbal flavor and bright green color.

It is super easy to make, stores well in the refrigerator, and goes with a wide variety of meals, so you will always want some parsley pesto available for a lunchtime salad, pasta side dish, or main dish sauce.

I hope you get a chance to try it. Enjoy! 

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Maria

★★★★★ If you have made this parsley pesto recipe, I would love to hear about it in the comments below and be sure to rate the recipe!

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