Parsley pesto is a twist on classic Italian pesto, prepared with fresh parsley instead of basil, and walnuts instead of pine nuts! Blend it up in minutes with garlic, olive oil, and Parmesan.
This easy homemade pesto goes great with so many dishes! Use it with pasta, chicken, pesto salmon, soups, and more.
Traditional Italian pesto is made from olive oil blended with fresh basil, pine nuts, garlic, and Parmesan. Today’s parsley pesto is prepared just like the original, only we’re swapping the basil with parsley and the pine nuts with walnuts. If you’re looking for a way to use up a lot of parsley, pesto is the solution!
Fresh, herby pesto is one of my favorite homemade condiments. I’ve made so many variations, from spinach pesto to Zhoug sauce with cilantro.
Parsley Pesto So Good You’ll Want to Eat It from the Jar
- Quick to blend. This parsley pesto is bright, peppery, and ready in 2 minutes using the blender.
- Simple ingredients. Fresh herbs, garlic, olive oil, nuts, and Parmesan. That’s it! Plus one “secret” spice blend that’s optional, but so good!
- Versatile. Use this parsley pesto with pasta, soup, chicken, and fish dishes. It’s perfect for brushing, marinating, and drizzling.
Gather These Pesto Ingredients
You only need 5 ingredients to make a classic pesto. This includes herbs, fat (oil), nuts, garlic, and Parmesan cheese. I’ve covered each ingredient for this recipe below. Scroll down to the recipe card for the complete, printable list with amounts.
- Parsley – Be sure to use Italian flat-leaf parsley, which has a fresh, strong flavor. Curly-leaf parsley is more bitter and better as a decorative garnish.
- Walnuts – You could swap these for traditional pine nuts if preferred. For an even deeper flavor in your sauce, toast the nuts lightly in a dry skillet.
- Parmesan Cheese – Choose a good-quality Parmesan, Gran Padano, or Pecorino cheese. Grate or shred the cheese fresh for the best texture.
- Garlic – Fresh garlic is best. If fresh isn’t available, substitute 1 tablespoon of jarred garlic, or ½ teaspoon of garlic powder per clove.
- Olive Oil – Like the Parmesan, you’ll want to use a high-quality extra virgin olive oil for this pesto recipe. The flavor does stand out.
- Berbere Spice (Optional) – My secret pesto ingredient! In addition to salt and pepper, berbere is a sweet and spicy, peppery Ethiopian spice blend that includes chili peppers, garlic, ginger, coriander, and holy basil, among others. I use the Private Selection African-Inspired Berbere Blend from Kroger’s. Good substitutes for berbere spice are ras el hanout, curry powder, and garam masala, or you could use ground cumin and coriander with a pinch of chili flakes.
5 Pesto Mistakes (& How to Avoid Them)
- Using the wrong oil. When it comes to the oil for pesto, stick to the best quality olive oil you can afford. Extra virgin olive oil, while pricey, has the best flavor. Some recipes will try to swap vegetable oil or coconut oil in place of olive oil, but it just isn’t the same.
- Forgetting to wash the herbs. Leaving herbs unwashed opens the door to dirty, gritty pesto, possibly containing pesticides. Rinse your fresh parsley well and thoroughly dry it before you blend it!
- Using old ingredients. Please try to use fresh parsley, not old. Fresh parsley (or any herb you’re using for pesto) is a must for the best flavor. If your parsley looks sad and droopy, give it a pass and pick or buy it fresh.
- Using dried herbs. Just, no. Dried herbs aren’t the same as fresh herbs in terms of texture and flavor.
- Over-blending. The traditional way to make pesto is with a mortar and pestle. While the blender saves time, you don’t want your parsley pesto to be a pasty, mushy smoothie. Pulse a few times until the ingredients are well combined, and don’t overdo it.
Easy Ways to Use Parsley Pesto
This sweet potato roast is the recipe that earned this walnut parsley pesto a post of its own. There are so many ways to use pesto as a dressing, topping, or garnish. Try my pesto zucchini noodles for a low-carb dinner, or these ham and cheese roll-ups with pesto as a tasty party appetizer! These are more serving suggestions:
Pin this now to find it later
-
Blend. Combine parsley, walnuts, parmesan cheese, garlic, olive oil, berbere blend, salt, and pepper in a food processor; process until completely combined.
-
Adjust the seasonings and serve. Taste for seasonings and adjust accordingly. Use it on pizzas, sandwiches, pasta, bread, etc.
Serving: 2tablespoons | Calories: 101kcal | Carbohydrates: 1g | Protein: 0g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 36mg | Potassium: 59mg | Fiber: 0g | Sugar: 0g | Vitamin A: 655IU | Vitamin C: 10.1mg | Calcium: 46mg | Iron: 0.8mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Parsley Pesto
Combine the ingredients in the food processor or blender, and hit blend. Taste the pesto for seasonings afterward and adjust as needed. It’s ready to use!
Storage and Shelf Life
- Refrigerate. Store this parsley pesto in an airtight jar in the fridge for up to 1 week. Keep an eye out for signs of spoilage.
- Freeze. You can freeze your pesto for up to 2 months. Thaw it in the fridge ahead of serving.
