Parsley Pesto

Name: Parsley Pesto
Prep time: 5 min
Total time: 5 min
Yield: 1 cup
Ingredients: 2 lightly packed cups (35g) flat-leaf parsley leaves; 1/2 cup grated (45g) parmesan cheese; 3 tablespoons (25g) pumpkin seeds or pistachios; zest grated of 1 lemon; 2 teaspoons lemon juice; 2 cloves garlic; 1/4 cup + 2 tablespoons olive oil; salt and pepper

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Prep Time
5 mins
Total Time
5 mins
Servings
1 cup
Calories
1504 kcal
Course
Condiments
Cuisine
Italian-American Fussion

Parsley Pesto

Yael Holden

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

2 lightly packed cups (35g) flat-leaf parsley leaves 2 small bunches
1/2 cup grated (45g) parmesan cheese
3 tablespoons (25g) pumpkin seeds or pistachios walnuts/almonds/pine nuts are also great
zest grated of 1 lemon
2 teaspoons lemon juice
2 cloves garlic
1/4 cup + 2 tablespoons olive oil
salt and pepper to taste

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Instructions

Add all the ingredients for the pesto except the olive oil to a food processor.
Pulse until finely chopped. Scrape down the sides of the bowl as needed.
With the food processor running at low speed, add the olive oil in a slow and steady stream until the oil is incorporated.
Season to taste with salt and pepper. If you’d like your pesto sauce thinner, just add more olive oil. If you prefer it on the thicker side, add less olive oil.
Enjoy!

Notes

In contrary to basil pesto, which I prefer rather chunky, it's best to process parsley pesto until almost smooth. Parsley leaves are less delicate than basil leaves and when too coarsely chopped, they can be too noticeable.
For a more pronounced nutty flavor, you can toast the nuts/seeds first in a dry pan for a minute or so over low heat until lightly browned and fragrant. Transfer them quickly from the pan to the food processor – they can burn quickly.
Calories = whole recipe, about 3/4 of a cup. This is only an estimate!