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Top-down view of a jar of pesto with parsley and walnuts around.
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5 from 1 vote

Parsley Pesto

A nice alternative to basil, parsley pesto is just as bright tasting. With walnuts instead of pine nuts, it's a great way to celebrate fresh parsley.
Prep Time5 minutes
Total Time5 minutes
Servings: 4 people
Author: Sophie

Equipment

  • Food processor or immersion blender
  • Measuring cups and spoons

Ingredients

  • 2 cups flat-leaf parsley leaves, coarsely chopped tightly packed
  • 2 cloves garlic
  • ¼ cup walnuts
  • 1 teaspoon lemon juice
  • Sea salt to taste
  • Freshly ground pepper to taste
  • ⅓ cup extra virgin olive oil as needed

Instructions

  • Add the parsley, garlic, nuts, lemon juice, salt, and pepper to a food processor fitted with the blade attachment. Blend until very finely chopped.
    2 cups flat-leaf parsley leaves, coarsely chopped, 2 cloves garlic, ¼ cup walnuts, 1 teaspoon lemon juice, Sea salt, Freshly ground pepper
  • Add the olive oil in a slow stream while mixing. Once all of the oil is added, the pesto should be smooth and look creamy. Serve immediately or refrigerate for 3-4 days. Parsley pesto freezes well.
    ⅓ cup extra virgin olive oil

Nutrition

Serving: 0.25cup | Calories: 116kcal