Homemade Parsley Pesto

This Parsley Pesto delivers so many of the things I love about traditional basil pesto, but with a slightly more subtle flavor profile. It’s creamy, herby goodness with hints of Parmesan and garlic, and just the right amount of nutty texture.

Parsley Pesto

I really like parsley pesto because it invites a little curiosity. This pesto uses all the other ingredients you’d expect: olive oil, finely grated cheese, and minced pine nuts and garlic. But the parsley adds an unexpected twist. And, I like that the flavor of parsley is a little less in your face, compared to basil.

Most people don’t realize that you can make pesto with other herbs. But, you totally can (and in my opinion, should) try each of your favorite herbs in a pesto sauce. Maybe you’ll find one you like better, too!

A collage of four process shots showing how to make pesto. The black and white lettering overlaid the image reads, "parsley pesto"

Parsley Pesto Recipe

Traditional Italian pesto is ground by hand in a mortar and pestle (pesto comes from the word pestare, “to crush”). But, you can also use a food processor to speed the mixture along, like I did for this parsley pesto recipe. Look at us, just breaking ALL the rules!

If you’re using a food processor like me, be careful not to overmix the ingredients. You should only have to pulse it a few times to chop the ingredients. Pulsing the ingredients while you pour the olive oil is intended to incorporate the oil throughout. Not to make a smooth paste. You want a slightly coarse texture to remain at the end.

A vertically aligned shot of pesto in a black bowl with a black spoon on a wooden table top.

Dishes That Use Pesto

If I’m going to recommend making a homemade parsley pesto, shouldn’t I be obligated to give you some dishes that use pesto? Well, presto change-o, here they are!

Once upon a time, long, long ago, this halibut with a pine nut crust was declared “the best fish dinner ever” by my boys. It uses a basil-based version of this pesto recipe. Side note, one of my boys ate the crust first, and then wondered aloud if we could just have a meal of the topping. I disappointed him greatly, that day.

And, when it comes to dinners that are lightning fast but still feel luxurious, pesto salmon is the way to go. Bonus, it uses this exact parsley pesto recipe! And, it takes just 20 minutes from start to finish!

A close up shot of pesto in a bowl with a black spoon. A black and white checkered tea towel is visible in the background.

Parsley Pesto

The herb you’ve been overlooking just blew regular pesto out of the water. Move over, Basil. Parsley Pesto is here to stay!

Course Condiment

Cuisine American

Prep Time 3

Servings

Calories 181kcal

Author Mary Younkin

Ingredients

2 cups chopped parsley about 1 bunch
½ cup pine nuts
¼ cup grated pecorino or Parmesan cheese
3 cloves garlic
¼ teaspoon salt adjust to taste
¼ cup extra virgin olive oil plus more as needed to achieve desired smoothness

Instructions

Combine the parsley, pine nuts, cheese, garlic, and salt in a food processor and pulse a few times to finely chop. Scrape down the sides of the bowl as needed, and continue pulsing for a few seconds more.
While the machine is running, begin drizzling in the olive oil and pulse just until combined to fully incorporate the oil, about 20 to 30 seconds. Add more olive oil for a smoother pesto. Use immediately or transfer to an airtight container and refrigerate to store.

Nutrition

Black and white lettering has been overlaid this vertically aligned photo of a bowl of green pesto. It reads, "parsley pesto"

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