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close up of parsley pesto

Easy Parsley Pesto

  • Author: Adriana
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: ~1 cup
  • Category: Parsley Pesto
  • Method: Food Processor
  • Cuisine: Italian

Description

Parsley pesto is a deliciously bright and aromatic herby sauce perfect for adding to pasta, pizza, soups, and scrambles. This parsley pesto recipe is easy peasy to make requiring just 6 ingredients and a whir in the food processor!


Scale

Ingredients

  • 2 cups fresh parsley (preferrably flat leaf/ Italian but curly parsley will work)
  • 1/3 cup nuts (any you have on hand!)
  • 2 tablespoons parmesan cheese or nutritional yeast if vegan
  • 12 tablespoons lemon juice or red wine vinegar (start with one & taste)
  • 2 cloves garlic
  • 1/3 cup olive oil
  • 1.5 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Wash and roughly chop your parsley- flat leaf parsley has a better flavor than curly parsley, get that if you can.
  2. Measure the nuts you are using. Optionally you can toast the nuts to bring out more flavor- we usually skip this step. It does add more flavor if you have the time and will to do it!
  3. Add all ingredients to a food processor or bullet blender. If making this recipe in a blender, you may need to double the recipe in order to meet the minimum capacity for smooth blending- or be okay with a more rustic pesto.
  4. Once everything is in your food processor or bullet blender, blend until smooth stopping 1-2 times to scrape down the sides of the vessel with a spatula.
  5. Taste and adjust seasoning as needed. Store in the fridge for 5-7 days. Use the same way you would use a basil pesto.

Notes

** You can make this a basil parsley pesto by using half parsley and half basil, to try the flavor and see how you like it.

** You can add more oil for a thinner consistency and reduce the amount of oil for a thicker consistency. If you want to reduce the oil, you can sub some of the oil with water.

** You can definitely make a double or triple batch of this and freeze it for later. This keeps in the freezer for 3-6 months!

Keywords: Parsley Pesto Recipe