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    Home » Condiments and Sauces » Parsley Pesto: An Easy Pesto Recipe

    Parsley Pesto: An Easy Pesto Recipe

    July 10, 2021 , Updated August 9, 2022 Maria 2 Comments

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    Parsley pesto in a white bowl.

    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! 

    A spoon dipped into a white bowl of pesto made with parsley.

    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)

    Walnuts, cheese, parsley, garlic and olive oil on a wooden board.

    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. 

    Fresh parsley leaves in a bowl of water.

    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. 

    The ingredients to make pesto in a food processor.

    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. 

    The coarse texture of pesto before the addition of olive oil in a food processor.

    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. 

    A close up photo of the coarse texture of parsley 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.

    Parsley pesto next to crushed walnuts on a wooden board.

    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! 

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    If this is your first time visiting, welcome! I would love to offer you my FREE weekly e-mail newsletter delivered straight to your inbox. You will also receive a FREE DOWNLOAD that summarizes my top 10 tips on How to Cook Pasta when you subscribe. You can unsubscribe any time you want.

    Ciao for now,

    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!

    Parsley pesto in a white bowl.

    Parsley Pesto: An Easy Pesto Recipe

    Make this easy pesto recipe by combining parsley, olive oil, walnuts, cheese, and garlic in your food processor. Create a homemade parsley pesto that is a scrumptious sauce with pasta, fish, vegetables and so much more! 
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Sauce
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 16 tablespoons
    Calories: 77kcal
    Author: Maria Vannelli RD
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    Ingredients

    • ¾ cup walnuts toasted
    • 1-2 cloves garlic minced
    • ⅓ cup Romano cheese freshly grated
    • 2 cups parsley about 50 grams, fresh, loosely packed, rinsed and dry
    • ¼ cup extra virgin olive oil
    • ⅛ teaspoon kosher salt
    • pinch black pepper

    Instructions

    • Pulse together walnuts, minced garlic, cheese and parsley leaves in a food processor until coarsely chopped.
    • Drizzle the olive oil while the food processor is whirling until smooth and thick, approximately 30-60 seconds.
    • Add salt and pepper. Season to taste.
    • Use immediately or refrigerate for up to 3 days.
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Video

    Notes

    1 serving=1 tablespoon
    • 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.  
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 77kcal | Carbohydrates: 1g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 48mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 642IU | Vitamin C: 10mg | Calcium: 38mg | Iron: 1mg
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    Filed Under: Condiments and Sauces

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. val

      July 30, 2021 at 11:26 am

      5 stars
      This is such a great idea! Can’t wait to try this.

      Reply
      • Maria

        July 30, 2021 at 10:28 pm

        Thanks Val. It really is so convenient when it is readily available.

        Reply

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    Maria from She loves biscotti

    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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