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5 from 5 votes

Parsley pesto

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!
Prep Time2 mins
Total Time2 mins
Course: condiment
Cuisine: Italian
Servings: 1 cup (enough to serve 4 with pasta)
Calories: 547kcal
Author: Emily Kemp


  • 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


  • 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.


  • 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 Facts
Parsley pesto
Amount Per Serving
Calories 547 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 8g50%
Cholesterol 3mg1%
Sodium 115mg5%
Potassium 332mg9%
Carbohydrates 5g2%
Fiber 1g4%
Protein 3g6%
Vitamin A 5055IU101%
Vitamin C 80.8mg98%
Calcium 142mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 547kcal | Carbohydrates: 5g | Protein: 3g | Fat: 58g | Saturated Fat: 8g | Cholesterol: 3mg | Sodium: 115mg | Potassium: 332mg | Fiber: 1g | Vitamin A: 5055IU | Vitamin C: 80.8mg | Calcium: 142mg | Iron: 4mg