Parsley Pesto Recipe

I absolutely adore this parsley pesto recipe because it’s incredibly fresh and vibrant, turning humble ingredients into a flavor-packed masterpiece. Plus, it’s so versatile and easy to whip up, making it my go-to for impressing friends at a dinner party or just adding a gourmet touch to my weekday meals.

Creating versatile recipes is a passion of mine, and my take on parsley pesto is a tasty spin on the classic. This version incorporates 2 cups of fresh parsley leaves, which gives it a flavor that is completely unique and fresh.

I think using 1/3 cup of walnuts adds an unusual but lovely flavor and nuttiness, perfectly complemented by 1/2 cup of olive oil.

Parsley Pesto Recipe Ingredients

• Fresh Parsley Leaves: Rich in vitamins A and C, antioxidants.
• Parmesan Cheese: Provides protein, calcium, and umami flavor.
• Olive Oil: Heart-healthy fats, adds smoothness.
• Walnuts or Pine Nuts: Protein, healthy fats, and texture.
• Garlic: Boosts flavor, contains antioxidants.

Parsley Pesto Recipe Ingredient Quantities

• 2 cups fresh parsley leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 1/3 cup walnuts or pine nuts
• 2 cloves garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

How to Make this Parsley Pesto Recipe

1. Start with a wash of the parsley leaves, ensuring they are squeaky clean. They get a ride in the salad spinner to remove any excess water, but you could just as easily use a clean towel to pat them dry.

2. In a food processor, mix the leaves of parsley, walnuts or pine nuts, and garlic cloves. Blitz a few times until the constituents are reduced to a fine chop.

3. Add the grated Parmesan cheese, black pepper, and salt to the food processor.

4. Pulsate the mixture once more, ensuring that all constituents of the blend are now harmoniously integrated and have assumed a new identity: coarse paste.

5. While the food processor is running, drizzle in the olive oil in a slow and steady stream through the feed tube.

6. Keep blending until the mix is smooth and all the parts are properly joined together, pausing to scrape the sides of the bowl if necessary.

7. Sample the pesto and correct the seasoning, if necessary, by adding more salt or pepper.

8. If you’re not going to use the parsley pesto right away, store it in a jar or bowl. And cover the surface with a thin layer of olive oil to prevent it from turning brown.

9. For the best flavor, refrigerate the pesto and use it within a week.

10. Savor the parsley pesto as a sauce for pasta, a spread for sandwiches, or a flavorful topping for grilled meats or vegetables.

Parsley Pesto Recipe Equipment Needed

1. Salad spinner or clean towel
2. Food processor with feed tube
3. Measuring cups
4. Measuring spoons
5. Knife and cutting board (optional, for initial garlic or nut chopping if needed)
6. Rubber spatula (for scraping down the sides of the food processor bowl)
7. Jar or bowl with lid (for storage)
8. Spoon (for tasting)

FAQ

• Can I use different nuts instead of walnuts or pine nuts?Absolutely, you can swap in almonds, cashews, or pistachios for an entirely different taste profile.
• Is it necessary to use fresh parsley?For the best taste and texture, fresh parsley is recommended. If you find yourself without it, you could use dried parsley, but know that the flavor will be less vibrant.
• How can I make the pesto dairy-free?Nutritional yeast can be used in place of Parmesan cheese to give you a similar taste.
• Can I make the pesto in advance?Indeed, you can keep pesto in the fridge for up to a week if it is in a sealed container. To ensure that it doesn’t brown, pour a thin layer of olive oil on top.
• Is it possible to freeze the pesto?Of course, portioning it in ice cube trays and storing it in the freezer makes it convenient for use and allows it to last for a good 3 months.
• What dishes pair well with parsley pesto?It goes excellently with pasta, grilled chicken, roasted vegetables, or as a sandwich and wrap spread.
• Can I adjust the garlic to taste?You’re totally welcome to add extra or fewer garlic cloves based on your own personal taste.

Parsley Pesto Recipe Substitutions and Variations

Pecorino Romano can be used for Parmesan cheese and is an option if you want something less buttery and a lot sharper. If you want to try making this dish with an even more pungent cheese, opt for a Gruyère or Comté.
Replace olive oil with avocado oil for a lighter note.
Substitute walnuts or pine nuts with almonds or sunflower seeds for a nutty profile that is different.
Substitute 1 teaspoon of garlic powder for fresh garlic cloves in recipes for ease and speed.
Test sea salt or Himalayan pink salt as an alternative to table salt for subtle flavor changes.

Pro Tips

1. Toast the nuts: Toast the walnuts or pine nuts in a dry skillet over medium heat until they are fragrant and lightly golden. This step can enhance their flavor and add depth to the pesto.

2. Chill the olive oil: If you find that your pesto becomes slightly bitter, consider using chilled olive oil. This can help prevent the risk of the herbs darkening or the oil emulsifying too quickly, maintaining a fresher flavor.

3. Add a hint of citrus: Include a splash of lemon juice or zest in the pesto to brighten up the flavors and add a touch of acidity, which balances the richness of the nuts and cheese.

4. Use the stems: Don’t discard all the parsley stems. Finely chopping and adding some of the tender stems can contribute additional flavor and reduce waste.

5. Customize the texture: For a chunkier pesto, pulse the ingredients less in the food processor, or for a smoother paste, blend it more thoroughly. Adjust the consistency by adding more olive oil or a bit of water if needed.