The easiest parsley pesto, made with simple ingredients and ready in only 2 minutes. Use it for pasta, with fish or chicken, in salads, sandwiches or as a dip—an effortless way to add big flavor.
Pesto is one of my favourite condiments. While classic basil pesto is well known and delicious when made fresh, parsley makes an excellent alternative. You can make pesto with many herbs—cilantro works great for Mexican dishes—yet basil and parsley are particularly suited to Mediterranean and Italian flavours.
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
Two methods work well. The traditional way uses a mortar and pestle: add the ingredients and grind them into a paste. Some purists insist that pesto should be made this way. The quicker, modern method is to use an immersion (handheld) blender. Place all ingredients in a bowl and blend until you reach a smooth, thick consistency.
Flat Leaf Parsley Vs Curly Parsley
I prefer flat-leaf parsley because it yields a smoother texture and a cleaner flavour. Curly parsley can be coarser and less aromatic, but either will work—flat-leaf is recommended for a better result.
Top Tips For Making Parsley Pesto
- You can freeze pesto. Spoon it into an ice cube tray or small containers and freeze for up to six months.
- Don’t toast the pine nuts for this recipe—untoasted pine nuts give a creamier, more delicate taste.
- Use Parmigiano Reggiano or a hard pecorino if you prefer a sharper cheese flavour.
- Don’t skip the garlic unless necessary; it provides essential savoury depth.
Ways To Use Parsley Pesto
- Toss with your favourite pasta or gnocchi
- Spread on the base of a sandwich
- Toss with spinach and serve as a simple side
- Add to salads for extra flavour
- Serve with roast chicken or grilled fish
Check Out My Other Pesto Recipes
- Basil Pesto
- Sun Dried Tomato Pesto with Ricotta
- Cavolo Nero Pesto
- Pesto alla Trapanese (Sicilian Pesto)
If you try this Parsley Pesto or any recipe from the blog, please share your results in the comments—I love hearing from readers! Follow the blog on social media to see more recipes and updates.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and tricks, and sometimes video.
Parsley pesto
By Emily
2
2
1 cup (enough to serve 4 with pasta)
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, 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 ingredients to the mortar and pound until smooth. Season to taste and use as required.
Notes
- Yes, you can freeze pesto. Transfer it into an ice cube tray or store it in small containers and freeze for up to six months.
- Toss with your favourite pasta or use with gnocchi.
- Spread on the base of a sandwich for extra flavour.
- Toss with spinach for a simple side dish.
- Use as a flavour boost in salads or serve with roast chicken or grilled fish.
Helpful Info for All Recipes
- I always use extra virgin olive oil unless stated otherwise.
- When using canned or jarred tomatoes, I recommend trusted brands for best flavour.
- All vegetables are medium sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Carbohydrates: 5g |
Protein: 3g |
Fat: 58g
Nutrition information is automatically calculated and should be used as an approximation.
Did you try this recipe?
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