I enjoy this recipe because it uses simple ingredients yet delivers big flavor. I appreciate how parsley gives the pesto a bright, clean taste, while the walnuts and parmesan add richness. I also love that it stores beautifully, making it easy for me to add a burst of flavor to meals all week long.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢2 cups fresh ▢½ cup ▢1 clove ▢½ cup grated ▢½ cup extra virgin
Directions
I combine the fresh parsley, walnuts, garlic, parmesan, and extra virgin olive oil in my food processor.
I process everything on high until the mixture becomes smooth and well combined.
I taste and season with salt and pepper before serving.
Servings and Timing
Servings: 16 Prep Time: 5 minutes Total Time: 5 minutes
Variations
Sometimes I replace the walnuts with pine nuts, almonds, or pistachios for a different flavor. I also enjoy adding a squeeze of lemon juice for brightness or a pinch of red pepper flakes for a little heat. When I want a creamier version, I blend in a spoonful of ricotta or Greek yogurt.
Storage/Reheating
I store the pesto in an airtight container in the refrigerator for up to one week. To prevent browning, I add a thin layer of olive oil on top. For longer storage, I freeze the pesto in small portions—ice cube trays work perfectly. This pesto doesn’t require reheating; I simply bring it to room temperature or stir it into warm foods.
FAQs
Can I use part parsley and part basil?
Yes, I often blend the two for a more complex flavor.
Can I make this pesto nut-free?
Absolutely—I substitute sunflower seeds or simply leave out the nuts.
Why is my pesto too thick?
I add a splash more olive oil until it reaches the consistency I like.
Can I use pre-grated parmesan?
Yes, though freshly grated parmesan gives a better texture.
Do I need to remove parsley stems?
I include the tender stems; they blend easily.
Can I freeze parsley pesto?
Yes, it freezes beautifully for several months.
What can I serve parsley pesto with?
I enjoy it on pasta, grilled chicken, vegetables, sandwiches, or roasted potatoes.
Can I make this in a blender?
Yes, though I may need to stop and scrape down the sides more often.
Can I add lemon?
Yes, lemon brightens the flavor and helps preserve the color.
How do I keep the pesto green?
I keep it airtight, top it with olive oil, and avoid prolonged exposure to air.
Conclusion
I love how effortlessly this parsley pesto comes together and how much flavor it adds to my meals. With just a handful of ingredients and a quick blend, I get a fresh, versatile sauce that I can use in endless ways throughout the week.
A vibrant, fresh parsley pesto made in under five minutes with simple ingredients like parsley, walnuts, parmesan, garlic, and olive oil. Perfect for pasta, meats, vegetables, sandwiches, or dipping.
Total Time:5 minutes
Yield:16 servings
Ingredients
2 cups fresh parsley, packed
1/2 cup walnuts
1 clove garlic
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil
Salt and pepper, to taste
Instructions
Add parsley, walnuts, garlic, parmesan, and olive oil to a food processor.
Blend on high until smooth and well combined.
Taste and season with salt and pepper.
Serve immediately or store for later use.
Notes
Swap walnuts for pine nuts, almonds, or pistachios.
Add lemon juice for brightness or red pepper flakes for heat.
Blend in ricotta or Greek yogurt for a creamier pesto.
