Parsley pesto is a vivid, herbaceous sauce that instantly brings freshness and depth to any dish it touches. Its vibrant green color and rich, savory flavor make it the perfect companion to everything from pasta to roasted vegetables, and it comes together in a matter of minutes with just a handful of wholesome ingredients.
Ingredient Breakdown
The magic of this pesto starts with the herbs. Parsley brings a clean, slightly peppery flavor and a brilliant green hue. When combined with either basil—sweet and slightly spicy—or cilantro, which has a citrusy lift, the result is a uniquely flavorful take on a classic condiment.
Garlic adds a pungent backbone that deepens the flavor, while Parmesan cheese contributes nutty, salty umami that ties everything together. Choose a good-quality wedge and grate it fresh for the most robust flavor and creamy texture.
Olive oil plays a dual role—it binds everything and delivers a silky consistency, while adding fruity, peppery richness. The salt, though used in a small amount, is essential for pulling the flavors into balance and letting each ingredient shine.
Step-by-Step Preparation Guide
Start by rinsing the parsley and basil or cilantro thoroughly, then pat dry completely. Excess moisture can dull the flavor and lead to a watery consistency, so take care to remove it. Remove any tough stems to ensure a smooth texture and clean taste.
Place all the ingredients—herbs, garlic, Parmesan, salt, and olive oil—into the bowl of a food processor. Pulse the mixture in short bursts, scraping down the sides as needed, until you reach a cohesive, bright green paste. Some prefer a rustic, coarser texture while others enjoy a smoother blend—both are delicious.
Once blended, transfer the pesto to an airtight container. If refrigerating, drizzle a thin layer of olive oil over the surface to prevent oxidation and preserve the color. For longer storage, spoon into ice cube trays, freeze until firm, then transfer to a freezer-safe bag for use whenever you need a quick flavor boost.
Recipe Tips
How to adjust the texture: thick vs. pourable pesto
For a thicker pesto, use less olive oil and pulse fewer times. To make it pourable or spoonable over warm dishes, add a touch more oil or even a splash of pasta water when mixing.
Swapping herbs: using arugula, spinach, or mint
If you’re out of basil or cilantro, don’t hesitate to experiment with other greens. Arugula brings peppery notes, spinach adds mild sweetness, and mint delivers unexpected brightness.
Choosing the right olive oil for richness without bitterness
Use extra virgin olive oil that’s smooth and not overly bitter. Taste before using—mild, buttery varieties work best in this fresh preparation.
Grating Parmesan fresh for maximum flavor payoff
Skip pre-grated cheese and grate it fresh. It melts more smoothly into the pesto and offers a richer, more nuanced flavor.
What to Serve With This Recipe
This pesto is a dream tossed with hot pasta—just a few spoonfuls transform noodles into something vibrant and satisfying. It also works beautifully drizzled over pillowy gnocchi or stirred into warm orzo.
Spread it onto sandwiches, wraps, or grilled paninis for an herby kick. It adds moisture, richness, and brightness to everything from grilled chicken to roasted vegetables.
Use it as a pizza base instead of red sauce, or dollop it onto flatbreads before baking. The herbaceous flavor pairs perfectly with mozzarella, goat cheese, or sun-dried tomatoes.
For a fresh finish, swirl it into soups, spoon over grain bowls, or stir into risotto just before serving. A small amount goes a long way in adding flavor and depth.
Creative Variations
For a more traditional pesto richness, add toasted pine nuts, almonds, or walnuts to the mix. They bring texture and depth, making the sauce heartier and more satisfying.
Lemon zest or a squeeze of juice adds brightness and cuts through the richness, especially if serving with heavier dishes. It pairs beautifully with grilled seafood or creamy pasta.
Stir in a few pieces of sun-dried tomato to create a deeper, more savory version with a hint of sweetness. It’s excellent on grilled meats or mixed into couscous.
For a dairy-free or vegan twist, swap Parmesan with nutritional yeast. It maintains the cheesy flavor while keeping the pesto plant-based and versatile.
Frequently Asked Questions
Can I use dried herbs instead of fresh?
Fresh herbs are essential for pesto. Dried herbs lack the moisture, vibrant color, and bold flavor needed for this recipe.
How long does homemade pesto last in the fridge?
Stored properly in an airtight container with a layer of oil on top, it will stay fresh for 5 to 7 days.
Can I freeze pesto in ice cube trays for small portions?
Yes! Freeze in ice cube trays, then transfer the cubes to a freezer bag. They’re perfect for single servings or small flavor boosts.
What’s the best way to prevent pesto from turning brown?
Keep air exposure to a minimum and cover the surface with a thin layer of olive oil. This slows oxidation and helps preserve the vibrant green color.
Is it okay to blend pesto without cheese and add it later?
Absolutely. You can make a base without cheese, then stir it in fresh before serving—especially helpful if you’re storing the pesto or need a dairy-free option.
Parsley pesto is a quick and flavorful sauce that packs freshness into every spoonful. It’s endlessly adaptable, easy to store, and ready to brighten pasta, sandwiches, soups, and more. Whether you’re using it right away or freezing it for later, this green gem is sure to become a go-to in your kitchen.
Ingredients
1/2 cup grated Parmesan cheese
1/2 cup olive oil
1 cup tightly packed fresh parsley leaves
1 cup tightly packed fresh basil or cilantro leaves
1 to 2 garlic cloves
1/4 teaspoon salt
Instructions
Combine the parsley, basil or cilantro, garlic, Parmesan cheese, salt, and olive oil in a food processor. Blend until the mixture forms a smooth, vibrant green paste, scraping down the sides as needed to ensure even consistency.
Transfer the pesto to an airtight container. It can be stored in the refrigerator for several weeks or frozen for longer storage. When ready to serve, stir a few spoonfuls into freshly cooked pasta for an herby, savory finish.
Parsley Pesto Recipe
Ingredients
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1 cup tightly packed fresh parsley leaves
- 1 cup tightly packed fresh basil or cilantro leaves
- 1 to 2 garlic cloves
- 1/4 teaspoon salt
Instructions
- Combine the parsley, basil or cilantro, garlic, Parmesan cheese, salt, and olive oil in a food processor. Blend until the mixture forms a smooth, vibrant green paste, scraping down the sides as needed to ensure even consistency.
- Transfer the pesto to an airtight container. It can be stored in the refrigerator for several weeks or frozen for longer storage. When ready to serve, stir a few spoonfuls into freshly cooked pasta for an herby, savory finish.
