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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!
Pin this now to find it later
Pin ItFlat 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
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Step By Step Photos Above
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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 tbsp parmigiano reggiano or pecorino cheese, freshly grated
- 4 tbsp 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
Helpful Info for All Recipes
- 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 Cirio or Mutti brands 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Maybe I have a crappy immersion blender, but this method did not work for me!
Sorry it didn’t work out for you, you may need to add more oil to help it emulsify. Alternatively you can use a mortar and pestle 🙂
Can you substitute walnuts for pine nuts
Yes, no problem to use walnuts 🙂