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Writer's pictureCranberry Walk

Parsley Pesto


Discover the joy of homemade pesto with a twist! Dive into the world of Parsley Pesto - a vibrant and flavorful alternative that will elevate your dishes to new heights. Whether you're mixing it into pasta and sauces or spreading it on sandwiches, this versatile condiment is a must-have in your culinary repertoire. Embrace the green goodness and let your taste buds dance with delight!


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 stay 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 runs and process until combined.


It's ready! Parsley Pesto is incredibly delicious and tastes fresh. 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

  • You will also need a food processor. Click HERE to learn more about my Cuisinart 14-cup Food Processor.

  • 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 runs and process until combined.

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


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