This simple and delicious parsley pesto is so quick to throw together, with simple and fresh ingredients.
Parsley pesto adds incredible flavor to your main dishes (think chicken, fish and even pasta). It’s also delicious added to salads or sandwiches.
You can use it as a dip, too! No matter how you use it, you’ll be amazed at the zest it adds to everything it touches.
For the longest time, I didn’t realize how much there was to love about pesto. It’s such a wholesome, zesty way to add incredible flavor to your food.
It’s low carb and vegetarian, too! What’s not to love?
Well, the *one* thing about pesto is that occasionally fresh herbs can be harder to find in the winter. Basil pesto is a favorite around here, but we decided to play around with the classic recipe and make a few new pesto recipes I think you’re going to love.
Homemade pesto can actually be made using any herb! Today, we’re using parsley… it’s fresh, vibrant and so good on our favorite chicken wraps.
Parsley Pesto
This pesto is a fun, fresh spin on the classic recipe we all know and love. I think you’ll enjoy it as much as we do!
Ingredients and Substitutions
- Italian Parsley – Choose a fresh bundle, packed tightly for measuring.
- Pine nuts – Often found in the baking aisle of your local grocery.
- Minced garlic – Learn more about how to mince garlic here.
- Parmesan Cheese – Fresh grated cheese is always best. Learn how to grate cheese here.
- Salt
- Black pepper
- Extra Virgin Olive Oil
Variations
- Walnuts – Sub the pine nuts in this recipe with walnuts for a different flavor and texture.
- Red Pepper Flakes – Add a little heat.
- Pesto Rosso – Add sun dried tomatoes.
- Replace the Cheese – To keep it vegan you can substitute parmesan with nutritional yeast.
- Lemon – A squeeze of lemon juice adds a little zest.
How to Make
- Add all ingredients (except olive oil) to a blender or food processor.
- Slowly drizzle in the olive oil as you blend the other ingredients.
- Store in a container with an airtight lid, or follow the tips below to freeze your pesto.
Tips
- To keep your parsley fresh, trim the stems and place in a jar or vase filled with water (much like you would for fresh flowers).
- Cover the container loosely with a plastic grocery bag and store in the refrigerator to preserve freshness.
- Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Serving Suggestions
How to Store
- Room Temperature – This pesto can sit out at room temperature for up to two hours while serving. After that, it should be refrigerated to preserve freshness.
- Refrigerate – Transfer to an airtight container. Adding a layer of olive oil will prevent the basil from oxidizing. It will keep in the refrigerator for up to a week.
- Freeze – Pesto freezes well. Freeze pesto in an ice cube tray (or sheet pan) and then transfer to a freezer bag.
Frozen pesto keeps well for up to six months. Defrost the cubes in your fridge overnight, or stir the cubes directly into hot pasta for the easiest sauce.
Dietary Considerations
- Gluten Free
- Dairy Free
- Vegan
Prevent your screen from going dark
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Add parsley, pine nuts, garlic, parmesan, salt and pepper to a blender or food processor.
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Slowly drizzle in the olive oil as you blend the other ingredients.
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Store in a container with an airtight lid, or follow the tips below to freeze your pesto.
- To keep your parsley fresh, trim the stems and place in a jar or vase filled with water (much like you would for fresh flowers).
- Cover the container loosely with a plastic grocery bag and store in the refrigerator to preserve freshness.
- Frozen pesto keeps well for up to six months. Defrost the cubes in your fridge overnight, or stir the cubes directly into hot pasta for the easiest sauce.
