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a bowl of freshly made parsley pesto

Parsley Pesto

Enjoy this fresh alternative to the regular basil pesto favoured by so many in the kitchen. Use up any leftover parsley to make a sauce and toss it through some pasta or serve with warm pita.
Course Dip
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 serves
Calories 407kcal
Author Peter G


  • 1 cup flat-leaf parsley tightly packed or use a big bunch with all the stems removed
  • 1 cup walnuts shelled, lightly toasted
  • ½ cup Parmesan cheese grated
  • 2 cloves garlic
  • ½ lemon juiced and zested
  • 1 pinch salt
  • 1 pinch pepper
  • ¾ cup olive oil extra virgin


  • Place all ingredients except for oil in a food processor or blender.
  • Pulse the ingredients a few times, and proceed to add the olive oil in a thin stream.
  • Scoop out a tablespoon of the mixture and toss through some warm, freshly cooked egg noodle pasta.
  • Alternatively, you can spread it over flatbread or pita.


Serving: 1serve | Calories: 407kcal | Carbohydrates: 5g | Protein: 6g | Fat: 42g | Saturated Fat: 6g