Parsley Pesto

Parsley pesto is a vibrant and refreshing twist on the classic basil pesto. Made with fresh parsley, garlic, nuts, and olive oil, this simple recipe is perfect for adding a burst of flavor to pasta, sandwiches, or as a dip. It’s easy to make and perfect for any season.

Why You’ll Love This Recipe

• Unique flavor: A fresh alternative to traditional basil pesto with a more subtle and herbaceous taste.
• Versatile: Use it in a variety of dishes, from pasta to marinades.
• Quick and easy: Ready in just minutes with a food processor.
• Customizable: Adjust the ingredients to suit your taste or dietary needs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh parsley leaves
• Garlic cloves
• Nuts (such as pine nuts, walnuts, or almonds)
• Grated Parmesan cheese
• Extra virgin olive oil
• Lemon juice
• Salt and pepper to taste

Directions

1. Rinse and dry the parsley leaves thoroughly.
2. In a food processor, combine parsley, garlic, nuts, Parmesan cheese, and lemon juice.
3. Pulse the ingredients until coarsely blended.
4. Slowly drizzle in olive oil while the processor is running until the mixture reaches your desired consistency.
5. Season with salt and pepper to taste.
6. Transfer to an airtight container and store in the refrigerator or use immediately.

Servings and Timing

• Servings: This recipe yields about 1 cup of pesto, enough to serve 4-6 people as a pasta sauce or dip.
• Prep Time: 10 minutes
• Cook Time: None

Variations

• Nut-free: Substitute sunflower seeds or pumpkin seeds for the nuts.
• Vegan: Omit Parmesan cheese or use a vegan cheese alternative.
• Spicy: Add a pinch of red pepper flakes for a spicy kick.
• Mixed herbs: Combine parsley with other fresh herbs like cilantro, mint, or basil.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 1 week. Place a thin layer of olive oil on top to prevent browning.
• Freezer: Freeze in ice cube trays for individual portions. Transfer cubes to a freezer bag for up to 3 months.
• Reheating: No reheating is needed, but let frozen portions thaw at room temperature before use.

FAQs

1. What kind of parsley is best for this recipe?

Flat-leaf parsley is recommended for its stronger flavor compared to curly parsley.

2. Can I use a blender instead of a food processor?

Yes, but you may need to stop and scrape down the sides more often.

3. What if I don’t have Parmesan cheese?

You can substitute Pecorino Romano or a vegan cheese alternative.

4. How can I thin out the pesto?

Add more olive oil or a splash of water to achieve your desired consistency.

5. Can I make this ahead of time?

Yes, it stores well in the refrigerator or freezer for later use.

6. Is this recipe gluten-free?

Yes, it is naturally gluten-free.

7. Can I use parsley stems?

It’s better to use the leaves only, as the stems can make the pesto bitter.

8. How do I prevent the pesto from turning brown?

Store it with a thin layer of olive oil on top and keep it airtight.

9. What dishes pair well with parsley pesto?

Pasta, grilled meats, roasted vegetables, and as a sandwich spread are great options.

10. Can I use other oils instead of olive oil?

Yes, you can use avocado oil or a neutral oil, but the flavor may differ slightly.

Conclusion

Parsley pesto is a simple yet flavorful addition to your recipe repertoire. Its versatility and vibrant taste make it a go-to condiment for a variety of dishes. Whether you’re spreading it on toast, tossing it with pasta, or using it as a marinade, this parsley pesto is sure to elevate your meals. Give it a try today and enjoy the fresh, herbaceous flavors!

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