Parsley Pesto Recipe (Fresh, Easy, and Delicious)
A twist on the classic basil pesto, this parsley pesto recipe combines fresh flat-leaf parsley, toasted pine nuts, and parmesan cheese for a bright, flavorful sauce.
Isn’t it funny how our taste buds evolve and change as we age?
I used to love basil, well maybe not love that’s too strong of a word, but I definitely appreciated its fresh, slightly sweet flavor, especially in summer when it’s in abundance.
However, over the past couple of years, I’ve found myself reaching for parsley more and more.
It’s definitely not as flashy or popular as basil, but there’s something about its earthy, slightly peppery flavor that I have come to truly enjoy.
It’s become one of my favorite fresh herbs to grow in our herb garden, because there are so many ways to use it, and it just keeps on growing!
Whether I’m snipping a few sprigs to garnish a dish or grabbing a handful to toss into a salad, parsley always finds its way into our meals during the growing season.
One of my absolute favorite ways to use it…parsley pesto!
I know, you’re probably thinking…parsley, in pesto? Isn’t pesto supposed to be made with basil?
Traditionally, yes.
But hear me out, parsley makes a fantastic pesto.
It’s fresh, vibrant, and just a little more mellow than basil, which actually makes it a bit more versatile in everyday cooking.
Ever since I developed this parsley pesto recipe, it’s become a staple in our kitchen.
It’s made with simple ingredients like a bunch of fresh parsley, pine nuts, parmesan cheese, garlic cloves, lemon juice, and olive oil.
Ready in minutes, this smooth sauce is perfect for tossing with pasta, spreading on crostini, swirling into soups, or drizzling over roasted veggies.
If you’re looking for a new way to use up leftover parsley, or just want to try something a little different, give this recipe a try.
I promise you’ll discover a new favorite!
5-Stars From Our Readers
Such a delicious, versatile dish and something I can keep on hand to make so many different dishes! – Colleen
Why parsley?
Parsley has a fresh, slightly peppery flavor that actually makes it a great base for a traditional pesto.
It’s a bit more mellow than basil, and pairs beautifully with the nutty parmesan and toasted pine nuts.
The lemon juice adds just the right amount of zing to wake everything up, while the olive oil brings it all together into a smooth, velvety sauce you’ll want to spoon over everything.
What you’ll love about this recipe:
Ingredients You’ll Need for Simple Parsley Pesto
Grab these ingredients from your garden and your grocery store to whip up a batch of this simple and flavorful parsley pesto…
Tools You’ll Need
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Easy Parsley Pesto Recipe
Ready to make your new favorite pesto?!
This easy parsley pesto recipe comes together in just minutes and is packed with fresh, vibrant flavors…
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01
Toast the Pine Nuts
Place your pine nuts in a small skillet over medium-low heat.
Toast them for about 5 minutes, until they turn a light golden brown color.
Shake the pan occasionally so the pine nuts don’t burn and they brown evenly.
Remove from heat and allow to cool.
While the pine nuts cool, wash and dry the fresh parsley.
02
Blend Ingredients Together
In a food processor, add the fresh garlic, bunch of parsley, toasted pine nuts, parmesan, lemon juice, salt, and pepper.
Pulse until it forms a paste.
03
Add the Olive Oil
With the food processor running, gradually add in a steady stream of olive oil.
Scrap down the sides of the bowl with a spatula and then keep blending until you get a smooth, creamy consistency.
Give it a taste and adjust the seasonings as needed.
Tips for making this recipe…
- Make sure to use flat leaf parsley for a more robust flavor. Curly parsley can be bitter and less flavorful.
- After rinsing, pat the parsley completely dry with a clean kitchen towel. Excess water will dilute the pesto.
- Keep a close eye on your pine nuts when you’re toasting them. They can go from golden to burnt in a flash.
- Freshly grated parmesan cheese will give you a creamier, richer finish. Pre-shredded parmesan often contains anti-caking agents that can affect the texture.
- Use a good quality extra virgin olive oil.
- Taste the pesto before serving. Every batch of pesto can be slightly different depending on the parsley and cheese. Add a bit more lemon juice, salt, or pepper at the end to balance the flavors.
- If you’re storing it in the fridge, smooth the top of the fresh pesto and pour a thin layer of olive oil over it to keep it fresh.
If you want to skip a step and save a little time, you can find pre-toasted pine nuts in the grocery store.
Best Ways to Use Delicious Pesto
Once you’ve made a fresh batch of parsley pesto, the possibilities are literally endless.
This bright, fresh sauce isn’t just for pasta…although that’s always my favorite way!
Here are some yummy ways to use every last spoonful…
- Spread on Bread: Use parsley pesto as a spread for sandwiches, toast, or paninis. Our family loves it with roasted veggies, fresh mozzarella, or grilled chicken.
- Pasta Dishes: The classic go-to! Add a spoonful to angel hair, tortellini, or orzo to make parsley pesto pasta.
- Drizzle on Pizza: Take pizza night up a notch by drizzling pesto over your favorite homemade or store-bought pie. It’s especially delicious with white pizza or veggie toppings.
- Use as a Sauce or Marinade: Brush onto grilled chicken, fish, or shrimp, or use it as a flavorful marinade before cooking.
- Summer Dinner: One of my favorite easy dinner ideas is spreading pesto on toasted baguette slices and then top with fresh mozzarella, cherry tomatoes, or roasted red peppers. It’s delicious and perfect for those hot summer nights when you don’t feel like cooking.
Check out this recipe!
Angel Hair Pesto Pasta With Roasted Tomatoes & Parmesan
An easy angel hair pesto pasta recipe that is flavorful, ready in under thirty minutes, and made with fresh pesto, roasted tomatoes, and parmesan cheese.
How to Store Pesto for Maximum Freshness
One of the best things about making homemade parsley pesto is that it stores beautifully, so you can enjoy it all week long (or longer!).
Fridge: Transfer your pesto to a clean, airtight container. To prevent browning, smooth the top, pour a thin layer of olive oil over it, and store in the refrigerator for up to 5-7 days.
Freezer: Portion the pesto into ice cube trays or small containers. Once frozen, pop the cubes into a freezer bags or container and store for up to 3 months in the freezer. Make sure to label your container with the date to keep track of freshness.
Can I use curly parsley instead of flat-leaf parsley?
You could if that’s what you have on hand, but I don’t recommend it.
Curly parsley tends to be more bitter, less aromatic, and the texture of your pesto will be slightly different.
In the kitchen
Learn How to Oven Dry Fresh Herbs
Can I use basil instead of parsley in this recipe?
Yes, you can use basil instead of parsley to make a traditional basil pesto.
The ingredients and recipe stay the same.
You could also combine half parsley and half basil to create a fresh basil parsley pesto!
Can I use another nut besides pine nuts?
Absolutely!
The good news is that pesto is super flexible.
Walnuts are a great option and add a rich, slightly earthy flavor.
Almonds, cashews, or even pistachios also work well and each brings its own unique twist.
Just like with pine nuts, give your nut substitute a quick toast to deepen the flavor before blending.
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Why is my parsley pesto too bitter?
If your parsley pesto tastes too bitter, it might be from using old parsley or including too many stems.
You can try to mellow out the bitterness by adding a pinch of sugar or a small drizzle of honey to help balance and round out the flavors.
Is it easy to double this pesto recipe?
So easy!
This recipe scales well, just be sure your food processor can handle a larger volume, or blend it in batches.
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Parsley Pesto
Ingredients
- 1 clove Garlic
- 2 cups Packed Flat Leaf Parsley Leaves rinsed & dried
- 1/4 cup Pine Nuts
- 1/2 cup Freshly Grated Parmesan Cheese
- 1/4 cup Extra Virgin Olive Oil
- 1 teaspoon Freshly Squeezed Lemon Juice
- 1/8 teaspoon Kosher Salt
- Pinch Black Pepper
Instructions
- In a small skillet over medium low heat, toast pine nuts until golden brown, about 5 minutes. Shake the pan occasionally for even toasting.
- Remove from heat and let cool.
- In a food processor, combine garlic, parsley, toasted pine nuts, parmesan, lemon juice, salt, and pepper. Pulse until the mixture forms a rough paste.
- With the processor running, slowly stream in the olive oil.
- Scrap down the sides of the bowl with a spatula and then keep blending until you get a smooth, creamy consistency.
- Taste and adjust seasonings as needed.
Notes
- Make sure to use flat leaf parsley for a vibrant, herbaceous flavor. Curly parsley can be bitter and less flavorful.
- After rinsing, pat the parsley completely dry with a clean kitchen towel. Excess water will dilute the pesto.
- Keep a close eye on your pine nuts when you’re toasting them. They can go from golden to burnt in a flash.
- Freshly grated parmesan cheese will give you a creamier, richer finish. Pre-shredded parmesan often contains anti-caking agents that can affect the texture.
- Use a good, high-quality extra virgin olive oil.
- Taste the pesto before serving. Every batch of pesto can be slightly different depending on the parsley and cheese. Add a bit more lemon juice, salt, or pepper at the end to balance the flavors.
- If you’re storing it in the fridge, smooth the top of the pesto and pour a thin layer of olive oil over it to keep it fresh.
Nutrition
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Thank you Colleen!
Such a delicious, versatile dish and something I can keep on hand to make so many different dishes!