Parsley Pesto
Brighten up your meals with the vibrant flavors of homemade Parsley Pesto—a fresh, herbaceous twist on the classic basil version. This quick and easy recipe combines nutrient-packed parsley leaves, nutty Parmesan cheese, toasted pine nuts (or walnuts for a cost-effective alternative), and a hint of zesty lemon juice for a beautifully balanced taste. The aromatic garlic and silky smooth extra-virgin olive oil bring it all together, creating a versatile condiment ready in just 10 minutes. Perfect as a sauce for pasta, a spread for sandwiches, or a topping for grilled meats and vegetables, this parsley pesto is as flexible as it is delicious. Plus, it’s freezer-friendly, making it a convenient option for meal prep enthusiasts. Whether you're looking to liven up dinner or impress guests with a unique condiment, this parsley pesto is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 2 cups fresh parsley leaves, tightly packed
- 1 cup grated Parmesan cheese
- 0.5 cup extra-virgin olive oil
- 0.25 cup pine nuts (or substitute walnuts)
- 1 large garlic clove, peeled
- 1 tablespoon lemon juice, freshly squeezed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Rinse the parsley leaves thoroughly under cold water and pat them dry with a clean kitchen towel or paper towels. Make sure the leaves are dry to avoid adding excess water to the pesto.
Toast the pine nuts (or walnuts) in a dry skillet over medium heat for 2-3 minutes, stirring often, until golden and fragrant. Let them cool slightly.
In a food processor, combine the parsley, Parmesan cheese, toasted nuts, garlic clove, lemon juice, salt, and black pepper.
Pulse the food processor a few times to coarsely chop the ingredients.
While the food processor is running, slowly drizzle in the olive oil. Blend until the mixture reaches your desired consistency—smooth or a little chunky, depending on preference. Scrape down the sides of the processor bowl as needed.
Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Transfer the parsley pesto to a clean jar or airtight container. Cover tightly and store in the refrigerator for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2364 mg | 103% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 2.9 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1065 mg | 82% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 602 mg | 13% | |
*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.
