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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!
You probably already know that pesto is one of my favourite things ever. The most common known basil pesto is incredibly delicious (when homemade, I hate the jarred stuff) BUT you also make pesto with parsley!
Yup, you can pretty much make pesto with any herb...fresh coriander (cilantro) is also delicious with many Mexican dishes but the basil and parsley varieties are brilliant with Mediterranean and Italian food.
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
There are two ways to make pesto. The traditional way to make pesto is using a mortar and pestle, add all the ingredient to the mortar and grind and bash it into a paste. Some Italians in the north of Italy will even argue that if it's not made in a mortar and pestle then it ain't pesto (talking about basil pesto).
The other method and the one I use regularly for quickness is using a bowl and immersion (handheld) blender. I just add all the ingredients to a bowl and blend until smooth and thick. Done!
Flat Leaf Parsley Vs Curly Parsley
I'm not really a fan of curly parsley I find it very coarse and I don't think the flavour is as nice as flat-leaf parsley either. Of course, you can use either but I recommend using only flat-leaf parsley to make this pesto as it'll result in a smoother consistency.
Top Tips For Making Parsley Pesto
- 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.
- Don't toast the pine nuts, I've seen many recipes recommend this but you get a nice creamy taste from un-toasted pine nuts.
- You can use parmigiano reggiano cheese or hard pecorino cheese to make this pesto
- Don't skip the garlic unless you have to it adds a ton of flavour
Ways To Use Parsley Pesto
- Toss with you favourite pasta or gnocchi
- 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
Check Out My Other Pesto Recipes
- Basil Pesto
- Sun dried tomato pesto
- Cavolo Nero pesto
- Pesto alla Trapanese (Sicilian Pesto)
If you’ve tried these Parsley Pestoor any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can alsoFOLLOW MEonFACEBOOK,TWITTER,INSTAGRAMandPINTERESTto see more delicious food and what I’m getting up to.
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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!
Course condiment
Cuisine Italian
Prep Time 2 minutes minutes
Total Time 2 minutes minutes
Servings 1 cup (enough to serve 4 with pasta)
Calories 547kcal
Author Emily Wyper
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 tablespoon parmigiano reggiano or pecorino cheese freshly grated
- 4 tablespoon 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 it to the mortar and pound until smooth. Season and use as required.
Notes
- 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 547Calories 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.
Nutrition
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
Helpful Info for All Recipes
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!
More Dips and Pestos
- Pistachio Pesto (Pesto di Pistacchi)
- Artichoke Pesto (Quick 5 minute Recipe)
- Pesto alla Trapanese (Sicilian Pesto)
- Whipped Ricotta Dip with Roasted Tomatoes
Reader Interactions
Comments
Joey
Very excited to try
Reply
Barbara_y
I hadn't thought about using an immersion blender for something like this. It does work! But for me the two minute mark was a little short. I spent that much time unclogging. Next time: putting more into the prep and giving the parsley a good chop first.
Reply
Gail
Can I mix my herbs such as parsley and basil?
Reply
Emily
Yes, no problem 🙂
Reply
Kim Kacer
love this, I found via search engine searching: recipe pesto parsley lemon "pine nuts" voila, yours was at or near top. Exactly what I wanted, ty.
Reply
Susan Kolan
What do I replace the cheese with if it's to be non dairy? I don't want vegan cheeses either. Thanks!!
Reply
Emily
Hi Susan, you can just leave the cheese out to make it dairy free. You can also try adding more nuts to adjust the consistency.
Bernimck
This pesto was better than basil for me. I made it and put it on baked chicken breasts, well in and on chicken breasts. It has to be bone-in and skin on. It was amazing! I wasn’t a pesto lover until now.
I actually didn’t realize until I tasted it that I’ve had it before at a dinner. Brighter, lighter and perfect for adding flavor to all the things listed here. Thanks for sharing!Reply
Laurie Clark
Can you use a cuisinart?
Reply
Emily
Cuisinart blender? Yes, no problem!
Reply
Ann
Never thought of using parsley for pesto, but I love your suggestions for using it! I happen to have a lot of parsley at the moment, so will have to try and freeze some before I lose it!
Reply
Inside the rustic kitchen
Yes, definitely it's a great way to use it up! Thanks Ann.
Reply
Gislaine Hettel
This recipe is delicious !!🤤
I have so much parsley in my garden and I have been making this recipe and my family loves it!
Eden | Sweet Tea and Thyme
Your photos are beautiful!
Reply
Inside the rustic kitchen
Thanks so much Eden!
Reply
kim
I'm a huge fan of pesto and yours sounds fabulous! I'll be making this soon!
Reply
Inside the rustic kitchen
Thanks so much Kim, I love it too you can use it in so many ways!
Reply
Dannii
We have been making loads of parsley pesto with the abundance we have growing in our garden.
Reply
Inside the rustic kitchen
This is such a great way of using it up!
Reply
Sandi
We love to use parsley pesto on grilled chicken! It tastes amazing and is easy to make. Great recipe!
Reply
Inside the rustic kitchen
Mmm sounds so yummy! Thank you Sandi!
Reply
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