Parsley pesto is a fresh and inexpensive alternative to the basil pine nut pesto favoured by so many. Bright and lemony with a gorgeous green hue, this tasty sauce can be used in a multitude of ways. This easy, 5-minute recipe comes highly recommended!
Contents
Why this recipe works
- Simple flavours. If you love the bright flavour of basil pesto, you should try your hand at making this amazing parsley pesto recipe! It is super easy to do and tastes far superior to the bottled stuff you'd find at the grocery store.
- It's quick. Using fewer than 10 ingredients and taking just 5 minutes of active time, this quick pesto recipe is simple enough for even the most novice home cook.
- It's adaptable. My parsley walnut pesto is adaptable to what you have on hand. Feel free to switch up what kind of fresh herbs or toasted nuts you use, or make it vegan by opting for a plant-based parmesan.
- It's versatile. Once you have this green gold ready to eat, it's also quite versatile! Pesto pasta is just the start; try dipping your pita or veggies in it, use it as a base for salad dressing or as the sauce for your next pizza... the options are nearly endless!
What goes into this recipe
This variation on a classic Italian recipe requires fewer than 10 easy-to-find ingredients. Here's what you'll need:
- Flat-Leaf Parsley.
The recipe uses the continental or flat-leaf parsley (It's also known as "Italian") - even I can't keep up with food names! If you can't find it, feel free to swap in curly parsley or another fresh herb of your choice (e.g. cilantro or basil). - Walnuts.
Lightly toasted walnuts add richness, texture and some lovely crunch. Feel free to substitute other nuts like almonds or pistachios, or swap in your favourite seed like pine nuts (no, they're not actually nuts) or sunflower seeds if you're nut free. - Parmesan Cheese.
The creamy, salty and nutty flavour of Parmesan is a classic in any pesto. If you're vegetarian, be sure to opt for a brand that is labeled as such, as most parmesan is made using animal rennet. - Garlic.
Fresh is always best, but in a pinch you can substitute ¼ teaspoon of garlic powder for every clove. - Lemon.
For the freshest, brightest flavour, you'll want both the juice and zest of a whole lemon. Be sure to only scrape away the bright yellow zest, as the white pith is quite bitter. - Extra Virgin Olive Oil.
Since this is a raw application, choose the best, most full flavoured EVOO in your cabinet. You can also try swapping in your favourite finishing oil for a different take. - Salt and Pepper.
Seasoning is the subjective king in the kitchen, so be sure to add it as needed, per your own personal taste. I prefer using kosher salt and freshly cracked pepper.
How to make this recipe
Making fresh pesto is so easy, you'll wonder why you ever bothered with the packaged stuff.
- Steps 1-4: Place the parsley, Parmesan, walnuts, lemon juice and zest in a food processor or blender.
- Steps 5-8: Add the olive oil and garlic and pulse the ingredients a few times.
ENJOY! Scoop out a tablespoon of the parsley pesto mixture and toss through some warm, freshly cooked egg noodle pasta. Alternatively, you can spread it over flatbread or pita, swirl it into some hummus, use it as a dip for veggies... you get the idea.
Expert Tips
Making homemade pesto couldn't be simpler. That said, I've learned some things along the way:
- Pour oil over the top of the pesto to make it last in the fridge. Fresh herbs will oxidise (read: turn brown and gross) when the cut bits are exposed to air. Make your parsley pesto last for up to two weeks in the fridge by smoothing down the top and covering the pesto with oil before storing.
- Leftover parsley. If you find yourself asking "what to do with leftover parsley?" - this recipe is a great way to use it up.
- Freeze in ice cubes to make it last longer. If you're not sure you'll use the whole amount of this parsley pesto before it turns, grab a silicone ice cube tray. Divvy the pesto into roughly tablespoon sized increments, then cover with oil and freeze until solid. Cubes will keep in a zip top bag in the freezer for up to a month. Word to the wise, though - get a separate tray for freezing foods, or you risk having garlicky ice.
- Make it nut free by substituting sunflower seeds or pine nuts.
- Make it vegan by opting for plant based cheese.
- Don’t over process. Good pesto of any kind needs some texture!
Variations
As with any "quick mix" pestos made in a food processor, one of the best things is how easy it is to personalize. Let your imagination guide you! Here are some of my favorite ways to switch things up:
- Add other herbs and spices to the parsley pesto. Try using half basil, or adding in fresh thyme or oregano.
- Add some chilli for extra heat. Red pepper flakes or fresh chiles work just fine.
- Substitute the walnuts with pine nuts, pistachios, macadamias or almonds.
- Omit the parmesan for a vegan pistou.
This recipe is quite flexible and very forgiving, so have fun with it!
Serving Suggestions
Despite this being made with parsley, I still love pesto pasta. Serve it tossed with my homemade beetroot spelt pasta or ricotta gnocchi for a made-from-scratch masterpiece.
Parsley walnut pesto can also stand in for regular basil pesto in a bunch of other applications. Here are some ideas:
- Add a dollop to your hummus to dress up your crudités platter.
- Slather it on chicken or fish before cooking for a healthy dose of flavour.
- Use it as the sauce for your pizza.
- Turn it into a compound butter.
- Drizzle it with olive oil to dip your bread in.
- Top off your minestrone soup for a hit of brightness.
- Spread it onto your sandwiches alongside mayonnaise.
This tasty parsley pesto recipe will give anything the Midas touch, so go nuts!
FAQs
Absolutely! Parsley stems (like cilantro stems) are very tender and can definitely be added to purées.
If you use plant-based cheese it is! Or try subbing with nutritional yeast.
I personally love the flavour of walnuts, especially when paired with bright parsley and fresh lemon. I'm also a big fan of the lower price tag; pine nuts, which are the traditional choice for pesto, are super expensive.
Yep! In fact, you can feel free to make pesto out of any fresh herbs that you like.
Pesto sans cheese is possible, but you'll be missing out on loads of flavour. If you're vegetarian, vegan, or dairy free, try swapping in a plant based hard "cheese" or some nutritional yeast to replace some of that umami quality you'd get from parmesan.
Video - watch how to make it
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📋 Recipe
Easy Parsley Pesto with Walnuts & Lemon
Ingredients
- 1 cup flat-leaf parsley , tightly packed or use a big bunch with all the stems removed
- ½ cup Parmesan cheese, grated
- 1 cup walnuts , shelled, lightly toasted
- ½ lemon, juiced and zested
- ¾ cup olive oil, extra virgin
- 2 cloves garlic
- 1 pinch salt
- 1 pinch pepper
Instructions
- Place the parsley, Parmesan, walnuts, lemon juice and zest in a food processor or blender.
- Add the olive oil and garlic and pulse the ingredients a few times.
- Serve immediately or store in the fridge ort refrigerator.
Notes
- Pour oil over the top of the pesto to make it last in the fridge. Fresh herbs will oxidise (read: turn brown and gross) when the cut bits are exposed to air. Make your parsley pesto last for up to two weeks in the fridge by smoothing down the top and covering the pesto with oil before storing.
- Freeze in ice cubes to make it last longer. If you're not sure you'll use the whole amount of this parsley pesto before it turns, grab a silicone ice cube tray. Divvy the pesto into roughly tablespoon sized increments, then cover with oil and freeze until solid. Cubes will keep in a zip top bag in the freezer for up to a month. Word to the wise, though - get a separate tray for freezing foods, or you risk having garlicky ice.
- Make it nut free by substituting sunflower seeds or pine nuts.
- Make it vegan by opting for plant based cheese.
- Don’t over process. Good pesto of any kind needs some texture!
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