Parsley Pesto is a delicious change-up of the classic basil pesto. It takes just a few minutes to make and you can use it on pasta, pizza, sandwiches and more!
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What is pesto?
Pesto is an uncooked sauce from Italy. Traditional pesto is made with basil, pine nuts, parmesan cheese, garlic and olive oil, all crushed together with a mortar and pestle.
However, you can make pesto with all kinds of fresh herbs, nuts or cheese. Just like my Walnut Sage Pesto, this parsley pesto is delicious in a slightly different way from the basil pesto that we all know and love.
Instead of basil, we’re using parsley, and we’re replacing the pine nuts with toasted walnuts. And no mortar and pestle here. (unless you want to make it the traditional way!) A food processor makes this recipe a breeze.
Why you’re going to love this recipe
- Delicious: If you’re a fan of traditional basil pesto, you’ll love parsley pesto, too. Parsley delivers a deliciously herby, fresh flavor in this version.
- Availability: You can get fresh parsley in markets, or your garden in the early spring before you can get fresh basil.
- Parsley is a prolific grower, and, like Chimichurri Sauce, pesto is a delicious way to use up a lot of parsley.
- Budget friendly: If you’re buying your herbs from a grocery store or farmer’s market, parsley is more economical that basil. And walnuts are much cheaper than pine nuts. Save money and still get delicious fresh pesto!
- Healthy: This herb is loaded with health benefits. It’s rich in vitamins A, K, & C, and loaded with antioxidants. Check out The Health Benefits of Parsley.
- Quick and easy: This recipe takes just a few simple ingredients and literally five minutes to make!
Ingredients You’ll Need
Since there are so few ingredients in pesto, it’s important to use very fresh herbs, along with good quality olive oil and Parmesan cheese.
Parsley: There are two types of parsley: curly parsley and Italian, or flat-leaf parsley. I’m using curly parsley for this pesto recipe, because that’s what I have in my garden. However, you can use either variety in this recipe, or even a combination of both. Just make sure that your parsley is as fresh as can be. (Just plucked from the garden is ideal).
Olive Oil: A good quality, extra virgin olive oil is important to the recipe. My favourite is this one. The olive oil should be one that you would use for salads.
Garlic: Use fresh garlic or jarred minced garlic. Garlic powder won’t give a good result.
Parmesan Cheese Freshly grated Parmesan is essential. This recipe is all about freshness, so canned pre-grated cheese will not work. Parmigiano Reggiano is the best, but Grana Padano works really well, too.
Walnuts: Walnuts add a slight bitterness and warmth to balance the bright freshness of the parsley. Toasting walnuts deepens their flavour and you can buy them toasted, or toast them yourself (See below for how to toast walnuts).
Tip
How To Toast Walnuts
For the best flavour and crunch, toast the walnuts. It’s very easy and doesn’t take long at all. You can toast the nuts in a skillet on the stovetop or you can use the oven. For a small amount of nuts, I use the stovetop.
To toast nuts on the stove, heat a skillet over medium heat. Add the nuts to the pan in a single layer. Nuts are naturally high in fat, so there is no need to use any oil. Stir or shake the pan to keep them from burning, and heat until the nuts become fragrant and toasted, about 5 minutes.
To toast nuts in the oven, preheat the oven to 350°. Place the walnuts in a single layer on a baking sheet and bake for 6-7 minutes, stirring every couple of minutes.
For both toasting methods, keep a close eye on them. Nuts can burn very easily. Transfer the toasted nuts immediately to a plate so that they don’t continue to cook.
How to make it
Get the full recipe in the recipe card at the end of this post.
- Put all ingredients except olive oil in a food processor or blender. You can also use an immersion blender in a bowl.
- Pulse until the ingredients form a rough paste.
- Pour the olive oil in a slow steady stream until the sauce has emulsified (thickened without separating).
- Taste and season with salt and pepper.
Top tips for perfect pesto
- Grate the cheese: Grate the parmesan cheese in the food processor before adding the other ingredients. If you add ungrated cheese, your pesto may end up too smooth because of the extra processing required.
- Don’t overprocess: Pulse your food processor or blender rather than blending. You want the texture of the sauce to be rough.
- Stream the olive oil: Add the oil in a slow, steady stream, while pulsing, to the processed ingredients to emulsify the sauce.
- Thinning the pesto: Use less olive oil for a thicker sauce or spread. Add more for a thinner sauce.
- Storage: If you are storing pesto, put a layer of olive oil on the surface before sealing with a lid. This helps keep your sauce a vibrant green color. Another way to keep your pesto from browing is to add a little lemon juice when processing (just a tablespoon or two). Your homemade pesto will keep for 3-4 days in the fridge if stored in an airtight container.
The best ways to use pesto
Parsley pesto is super versatile. For parsley pesto pasta, just toss it with your favourite pasta. Use it as a pizza sauce, or on sandwiches, (try it on a beef dip). This parsley walnut pesto is perfect for any dish where you would use regular pesto. Try it on tacos, or for dressing up grilled meats, chicken, fish, or veggies. We love it on Grilled Pork Tenderloin, Lemon Garlic Grilled Shrimp, Baked Salmon, Roasted Vegetables, or Lemon Herb Grilled Chicken Thighs. And you can make salad dressings, too. Just combine a small amount of pesto with some white wine vinegar for a delicious viniagrette.
Pesto FAQs
Yes, this can be a vegan pesto (and dairy-free pesto) if you omit the cheese, or substitute ¼ cup of nutritional yeast, along with a little salt, for the Parmesan.
Yes, you can omit the nuts altogether, or try substituting them with pumpkin seeds or sunflower seeds.
Yes, pesto is easy to freeze and great to have on hand. Freeze in an ice cubes tray, then put the frozen cubes in a freezer-safe container or freezer bag. You can also freeze the whole amount in one container. Your frozen pesto can be stored in the freezer for up to 6 months.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!
Recipe
Parsley Pesto
Parsley Pesto with Walnuts is vibrant, fresh and delicious, and takes only five minutes to make. Perfect for pasta, pizza, sandwiches and so much more.
Prevent your screen from going dark
Servings: 16 tablespoon
Calories: 86kcal
Instructions
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In a food processor, put all ingredients except the olive oil, and pulse until you have a rough paste.
2 teaspoon minced garlic, ½ cup walnuts, ½ cup freshly grated Parmesan cheese, ½ teaspoon coarse salt
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With the processor on low speed, slowly drizzle in the oil, pulsing until the consistency is how you want it. Taste and adjust salt if needed.
½ cup good quality extra virgin olive oil
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Toss with hot pasta, or use it for a sandwich spread, pizza sauce or dressing up grilled meats or veggies.
Notes
For allergies, you can omit the nuts altogether, or try substituting them with pumpkin seeds, or Spiced Lemon Roasted Chickpeas
Pulse your food processor or blender rather than blending. You want the texture of the sauce to be rough.
Stream the olive oil steadily, while pulsing into the processed ingredients to emulsify the sauce.
To store pesto, put a layer of olive oil on the surface before sealing with a lid. This helps keep your sauce a nice bright green colour. Store for up to a week.
To freeze, fill ice cube trays with pesto, freeze, then put the frozen cubes in a freezer-safe container or bag. You can also freeze the whole amount in one container.
Nutrition
Serving: 1serving | Calories: 86kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 99mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 656IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 1mg
Colleen
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