Garlic Free Parsley Pesto
Bright, fresh, and wonderfully herby, this Garlic-Free Parsley Pesto is a delightful twist on the classic Italian sauce, perfect for those who prefer their pesto without the punch of garlic. Made with aromatic flat-leaf parsley, rich pine nuts, and a zesty touch of freshly squeezed lemon juice, this creamy, nutty recipe delivers vibrant flavor in every bite. Parmesan cheese lends its signature umami, while extra virgin olive oil brings everything together in a luxuriously silky texture. Ready in just 10 minutes with no cooking required, this versatile sauce is ideal for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables. Plus, the option to freeze makes it a convenient make-ahead condiment to have on hand. Whether you're garlic-sensitive or simply looking for a new spin on pesto, this recipe is a must-try for your kitchen repertoire!
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Recipe Information
Ingredients
- 2 cups (packed) Fresh flat-leaf parsley
- 0.25 cup Pine nuts
- 0.33 cup Grated Parmesan cheese
- 1 tablespoon Freshly squeezed lemon juice
- 0.5 cup Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Water (optional, for thinning)
Instructions
Start by washing and drying the parsley thoroughly. Remove any tough stems so you're left primarily with the leaves.
In a dry skillet over medium heat, lightly toast the pine nuts until golden brown and fragrant, about 2-3 minutes. Be careful not to burn them. Remove from heat and let cool slightly.
In a food processor, combine the parsley, toasted pine nuts, grated Parmesan cheese, lemon juice, salt, and black pepper.
Pulse the ingredients a few times to combine, making sure the parsley is evenly chopped.
With the food processor running, slowly drizzle in the olive oil through the feed tube. Continue blending until the pesto reaches a smooth and creamy consistency. If the mixture seems too thick, add 1-2 tablespoons of water to thin it out to your desired consistency.
Taste the pesto and adjust the seasoning with additional salt, pepper, or lemon juice if necessary.
Transfer the parsley pesto to an airtight container. You can use it immediately or store it in the refrigerator for up to a week. For longer storage, freeze the pesto in ice cube trays and transfer the frozen cubes to a freezer bag.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 2.0 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1552 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
