The easiest parsley pesto made with simple ingredients and ready in only 2 minutes! You can use this pesto in so many ways from pasta, with fish or chicken, in salads, sandwiches or as a dip. It's the easiest way to add a ton of flavor to your food!
You probably already know that pesto is one of my favourite things ever. The most common known basil pesto is incredibly delicious (when homemade, I hate the jarred stuff) BUT you also make pesto with parsley!
Yup, you can pretty much make pesto with any herb...fresh coriander (cilantro) is also delicious with many Mexican dishes but the basil and parsley varieties are brilliant with Mediterranean and Italian food.
What's In Parsley Pesto? Here's What You'll Need;
- Parsley
- Lemon juice
- Garlic
- Parmesan
- Pine nuts
- Olive oil
- Salt and pepper
How To Make Parsley Pesto - Step By Step
There are two ways to make pesto. The traditional way to make pesto is using a mortar and pestle, add all the ingredient to the mortar and grind and bash it into a paste. Some Italians in the north of Italy will even argue that if it's not made in a mortar and pestle then it ain't pesto (talking about basil pesto).
The other method and the one I use regularly for quickness is using a bowl and immersion (handheld) blender. I just add all the ingredients to a bowl and blend until smooth and thick. Done!
Flat Leaf Parsley Vs Curly Parsley
I'm not really a fan of curly parsley I find it very coarse and I don't think the flavour is as nice as flat-leaf parsley either. Of course, you can use either but I recommend using only flat-leaf parsley to make this pesto as it'll result in a smoother consistency.
Top Tips For Making Parsley Pesto
- Yes, you can freeze pesto. Transfer it into an ice cube tray or store it in small plastic containers and freeze for up to 6 months.
- Don't toast the pine nuts, I've seen many recipes recommend this but you get a nice creamy taste from un-toasted pine nuts.
- You can use parmigiano reggiano cheese or hard pecorino cheese to make this pesto
- Don't skip the garlic unless you have to it adds a ton of flavour
Ways To Use Parsley Pesto
- Toss with you favourite pasta or gnocchi
- Spread on the base of a sandwich
- Toss with spinach and serve as a side
- Toss with any salad for extra flavour
- Serve with roast chicken or grilled fish
Check Out My Other Pesto Recipes
If you’ve tried these Parsley Pesto or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Parsley pesto
Ingredients
- 2 oz (60g) flat leaf parsley ( 2 large handfuls)
- 1 heaped tbsp pine nuts
- 1 squeeze lemon juice (around 1 tsp)
- 1 clove garlic
- 1 tablespoon parmigiano reggiano or pecorino cheese freshly grated
- 4 tablespoon olive oil extra virgin
Instructions
- Place all ingredients in a bowl and blitz until smooth with an immersion blender.
- If using a mortar and pestle add it to the mortar and pound until smooth. Season and use as required.
Notes
- Yes, you can freeze pesto. Transfer it into an ice cube tray or store it in small plastic containers and freeze for up to 6 months.
- Toss with you favourite pasta
- Spread on the base of a sandwich
- Toss with spinach and serve as a side
- Toss with any salad for extra flavour
- Serve with roast chicken or grilled fish
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Kim Kacer
love this, I found via search engine searching: recipe pesto parsley lemon "pine nuts" voila, yours was at or near top. Exactly what I wanted, ty.
Laurie Clark
Can you use a cuisinart?
Emily
Cuisinart blender? Yes, no problem!
Ann
Never thought of using parsley for pesto, but I love your suggestions for using it! I happen to have a lot of parsley at the moment, so will have to try and freeze some before I lose it!
Inside the rustic kitchen
Yes, definitely it's a great way to use it up! Thanks Ann.
Eden | Sweet Tea and Thyme
Your photos are beautiful!
Inside the rustic kitchen
Thanks so much Eden!
kim
I'm a huge fan of pesto and yours sounds fabulous! I'll be making this soon!
Inside the rustic kitchen
Thanks so much Kim, I love it too you can use it in so many ways!
Dannii
We have been making loads of parsley pesto with the abundance we have growing in our garden.
Inside the rustic kitchen
This is such a great way of using it up!
Sandi
We love to use parsley pesto on grilled chicken! It tastes amazing and is easy to make. Great recipe!
Inside the rustic kitchen
Mmm sounds so yummy! Thank you Sandi!