Parsley Pesto

Prep Time
Cook Time
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"We love Parsley Pesto, in summer using fresh from the backyard garden, the rest of the year pick up bunches from the market. I use the curly leaf parsley. If having guests I offer an alternate sauce for those unfamiliar with pesto topped spaghetti, several have been skeptical but to date no one has ever left without requesting the recipe. We are not overly fond of pine nuts so use sliced almonds instead. Basil lovers can add in extra basil to taste. We usually make this using Parmesan Cheese but if you happen to have freshly grated Parmigiano Regiano on hand it adds even more flavor."

Original recipe yields 4 servings


  • Serving Size: 1 (76.3 g)
  • Calories 277.7
  • Total Fat - 26.6 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 7.9 mg
  • Sodium - 586.1 mg
  • Total Carbohydrate - 5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 0.8 g
  • Protein - 7.1 g
  • Calcium - 186.5 mg
  • Iron - 2.3 mg
  • Vitamin C - 40.5 mg
  • Thiamin - 0.1 mg

Step 1

Combine parsley, basil, garlic and nuts in a food processor and pulse until coarsely chopped.

Step 2

Season with salt and pepper, slowly add in oil until desired consistency and process until fully incorporated and smooth.

Step 3

When blended add Parmesan Cheese pulse just to blend or transfer pesto into a bowl and mix in the cheese. You may want to add extra oil if it seems dry. Enjoy!

Tips & Variations

No special items needed.

Tags : Sauce



What a lovely combination of the parsley/basil! I doubled the recipe as I had bought plenty of both. Used pine nuts and Grana Padano for the Parmesan, and a no salt substitute. Delicious!! Topped my homemade soup with a good dollop and mixed it in for a wonderful meal. Thank you for sharing Gerry! Made for Billboard Recipe Tag.

review by:
(19 Sep 2020)