Parsley pesto is a bright, flexible way to use a large harvest of fresh parsley. It works with pasta, roasted vegetables, sandwiches, grilled foods, or as a spoonable sauce for beans and grain bowls.
Flat-leaf parsley has a clean, fresh flavor that blends especially well with olive oil, Parmesan, nuts, and garlic.
Ingredients
- 1 packed cup fresh parsley leaves
- 1/3 to 1/2 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts, walnuts, or another mild nut
- 1 small garlic clove
- Salt and black pepper to taste
- Fresh basil or lemon juice, optional
Start With Fresh Parsley
Rinse the parsley, dry it well, and remove tough lower stems. Flat Italian parsley is especially well suited to pesto because of its strong culinary flavor and broad leaves.
Blend Until the Texture Is Right
Add the parsley, nuts, cheese, garlic, and part of the olive oil to a food processor. Pulse until finely chopped, then add more oil gradually until the pesto reaches the consistency you prefer. Season after blending so you can adjust the salt carefully.
Adjust the Flavor
A little basil can make the pesto more traditional, while lemon juice gives it a brighter finish. Our Italian herb garden guide covers several herbs that pair naturally with parsley in the kitchen.
Grow Parsley Indoors or in Containers
Parsley grows well in containers with good drainage and strong light. University of Minnesota Extension includes parsley among common culinary herbs and provides harvesting and preservation guidance in its herb-growing guide.
If you want fresh herbs close to the kitchen year-round, our indoor herb gardening guide explains lighting, containers, and watering.
Store Pesto Promptly
Transfer freshly made pesto to a clean covered container and refrigerate it promptly. For longer storage, freeze small portions so you can thaw only what you need. This recipe is intended for fresh or frozen use, not shelf-stable canning.