The easiest parsley pesto made with simple ingredients and ready in just 2 minutes. Use it on pasta, fish or chicken, in salads, sandwiches or as a dip. It’s a quick way to add big flavor to everyday dishes.
Pesto is one of my favourite condiments, and while basil pesto is the best-known version, parsley makes an excellent alternative. Parsley pesto delivers a bright, herbaceous flavor that pairs perfectly with many Mediterranean and Italian dishes. You can swap the herb to suit the cuisine—fresh cilantro (coriander) works well with Mexican-style food—but for a classic, versatile green pesto, parsley is hard to beat.
What’s In Parsley Pesto? Here’s What You’ll Need
- Flat leaf parsley
- Lemon juice
- Garlic
- Parmesan (Parmigiano Reggiano) or pecorino
- Pine nuts
- Extra virgin olive oil
- Salt and pepper
How To Make Parsley Pesto – Step By Step
There are two traditional ways to make pesto. The classic technique uses a mortar and pestle: you add the ingredients and grind them into a silky paste. Many purists prefer this method because it gently bruises the herbs and releases essential oils without overheating them.
For speed and convenience, I usually use an immersion (handheld) blender or a food processor. Put all the ingredients in a bowl or the processor and blend briefly until the mixture is smooth but still has some texture. The whole process takes about two minutes.
Flat Leaf Parsley Vs Curly Parsley
Flat-leaf (Italian) parsley has a more robust flavor and a smoother texture than curly parsley, which can be coarser. For the best consistency and taste in pesto, choose flat-leaf parsley. Curly parsley will still work, but the pesto may be less silky.
Top Tips For Making Parsley Pesto
- You can freeze pesto. Spoon it into an ice cube tray or small containers and freeze for up to 6 months. Thaw as needed for single servings.
- There’s no need to toast the pine nuts. Untoasted pine nuts give a creamier, milder flavor that works well in green pestos.
- Use Parmigiano Reggiano or a hard pecorino cheese for the best savory depth.
- Don’t skip the garlic unless you must—garlic adds essential savory character.
Ways To Use Parsley Pesto
- Toss with your favourite pasta or gnocchi for a quick, vibrant sauce.
- Spread a layer on sandwich bread or inside a ciabatta for a flavourful sandwich base.
- Stir into cooked spinach or steamed greens as an easy side dish.
- Use as a bright dressing or toss-in for salads to add herb-forward richness.
- Spoon over roast chicken or grilled fish just before serving.
More Pesto Ideas
- Basil pesto for classic pasta dishes
- Sun-dried tomato pesto with ricotta for a richer, tangy option
- Cavolo nero (black kale) pesto as a hearty leafy version
- Pesto alla Trapanese, a Sicilian style made with almonds and tomatoes
If you try this parsley pesto or any other recipe, I’d love to hear how it turned out. Leave a comment below to share your tweaks or favorite ways to serve it.
Parsley Pesto
By Emily
Prep: 2 mins • Total: 2 mins • Servings: 1 cup (enough to serve 4 with pasta)
Ingredients
- 2 oz (60 g) flat leaf parsley (about 2 large handfuls)
- 1 heaped tbsp pine nuts
- 1 squeeze lemon juice (around 1 tsp)
- 1 clove garlic
- 1 tbsp Parmigiano Reggiano or pecorino, freshly grated
- 4 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Instructions
- Place all ingredients in a bowl and blitz with an immersion blender until smooth but still slightly textured. If you prefer a chunkier pesto, pulse briefly in a food processor instead of blending continuously.
- If using a mortar and pestle, add the parsley, garlic, pine nuts and cheese and pound until you reach the desired consistency. Finish by stirring in the lemon juice and olive oil, then season to taste.
- Adjust salt, pepper and lemon to your preference. Use immediately or store in the fridge with a thin layer of olive oil on top to help preserve the color.
Notes
- Yes, you can freeze pesto. Transfer into an ice cube tray or small containers and freeze for up to 6 months.
- Toss with pasta, spread on sandwiches, stir into vegetables or serve with grilled proteins for added flavor.
- For a nut-free version, substitute toasted sunflower seeds or omit nuts entirely and increase the cheese slightly for body.
Nutrition
Calories: 547 kcal | Carbohydrates: 5 g | Protein: 3 g | Fat: 58 g | Saturated Fat: 8 g | Cholesterol: 3 mg | Sodium: 115 mg | Potassium: 332 mg | Fiber: 1 g | Vitamin A: 5055 IU | Vitamin C: 80.8 mg | Calcium: 142 mg | Iron: 4 mg
Nutrition information is automatically calculated and should be used as an approximation.
Helpful Info for All Recipes
- I recommend using extra virgin olive oil for the best flavour.
- When a recipe calls for canned tomatoes, choose a high-quality brand for deeper flavour.
- Vegetable sizes are assumed to be medium unless stated otherwise.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition values are estimates and can vary by ingredient brands and measurements.