Parsley Pesto
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
16 tablespoon
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Calories
86 kcal
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Course
Condiments
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Cuisine
Italian
Parsley Pesto
Description
The recipe begins by roughly pulsing minced garlic, packed parsley leaves without stems, toasted walnuts, grated Parmesan, and coarse salt in a food processor. Olive oil is slowly added while pulsing to emulsify the ingredients, producing a textured sauce rather than a smooth paste. The result balances fresh herbal brightness from parsley with the nutty, slightly creamy flavor of walnuts and Parmesan.
Parsley Pesto can be tossed into hot pasta for an herb-forward sauce, spread on sandwiches, used as a base for pizza, or drizzled over grilled meats and vegetables for added flavor. Its robust components make it adaptable to various dishes that benefit from a fresh green sauce.
Omitting cheese and using nutritional yeast makes it suitable for vegan diets, and walnut substitutions like pumpkin seeds or spiced chickpeas are possible for allergies. To retain the bright green color when storing, a layer of olive oil on top is recommended. The pesto keeps up to a week refrigerated and can be frozen in ice cube trays for convenient portions.
Ingredients
- 2 teaspoon garlic or three garlic cloves, minced
- 2 cups parsley stems removed, packed, leaves
- ½ cup walnuts toasted
- ½ cup Parmesan Cheese freshly grated
- ½ teaspoon salt coarse
- ½ cup olive oil good quality, extra virgin
Instructions
- In a food processor, put all ingredients except the olive oil, and pulse until you have a rough paste.
- With the processor on low speed, slowly drizzle in the oil, pulsing until the consistency is how you want it. Taste and adjust salt if needed.
- Toss with hot pasta, or use it for a sandwich spread, pizza sauce or dressing up grilled meats or veggies.
Notes
- For a vegan version, omit the Parmesan or substitute with ¼ cup nutritional yeast.
- Allergy substitutions for walnuts include pumpkin seeds or spiced lemon roasted chickpeas.
- Add olive oil gradually while pulsing to achieve a rough, emulsified texture.
- Store pesto in a container with a thin olive oil layer on the surface to preserve color and keep up to one week refrigerated.
- Freeze pesto by portioning into ice cube trays, then transfer frozen cubes to freezer bags for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tablespoon
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 86kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 99mg | 4% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 656IU | 13% |
| Vitamin C | 10mg | 11% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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