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Parsley Pesto

Updated: May 25, 2021


I love pesto and am only too happy to experiment making all different kinds. One of my favorite ones is Parsley Pesto. Its vibrant color remains even when mixed into foods, and it so delicious. I always like to have pesto in the refrigerator to use as a condiment for pasta, sauces, sandwiches, or anything else.


Ingredients for Parsley Pesto:


2 cups of packed parsley leaves

1/4 cup basil leaves

1/2 cup + 2 tablespoons extra virgin olive oil

1/3 cup dry roasted and unsalted pistachios

1/4 cup parmesan cheese

1/4 teaspoon kosher salt

1/4 teaspoon black pepper



Time-Saving Tip: The pesto can be made earlier in the day in advance and stored in the refrigerator. It does keep well in the refrigerator but I like it best the day it is made.


Let's see what we need.

We're ready to cook.


Add the herbs, garlic, pistachios, salt, and pepper to a food processor. Pulse until the mixture is coarse. Add the cheese and pulse a little more. Pour in the oil while the processor is running and process until just combined.


It's ready! Parsley Pesto is incredibly delicious and fresh tasting. Add it to your favorite pasta, pizza, or sandwich for a flavor boost.


Enjoy!


Parsley Pesto:


  • 2 cups of packed parsley leaves

  • 1/4 cup basil leaves

  • 1/2 cup + 2 tablespoons extra virgin olive oil

  • 1/3 cup dry roasted and unsalted pistachios

  • 1/4 cup parmesan cheese

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • Add the herbs, garlic, pistachios, salt, and pepper to a food processor. Pulse until the mixture is coarse. Add the cheese and pulse a little more. Pour in the oil while the processor is running and process until just combined.

  • Time-Saving Tip: The pesto can be made earlier in the day in advance and stored in the refrigerator. It does keep well in the refrigerator but I like it best the day it is made.


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