Parsley makes delicious pesto, and this vegan parsley walnut pesto comes together in minutes with only six ingredients! Perfect for pasta, sandwiches, grilled protein and veggies. Time to celebrate the fresh herbs of spring and summer!
Okay, basil. We totally adore you, but sometimes you get all the attention... so we kinda wanted to give humble parsley a chance to shine in this simple, vegan parsley walnut pesto.
Pesto is not only a great way to use up garden and CSA parsley (there's always SO much), but it also has this magical ability to level up the simplest of dishes. I love roasting potatoes in pesto or tossing it into a simple pesto pasta salad with sun-dried tomatoes. Over the past couple years, I've also been enjoying pesto potato salad (instead of with mayo), and if you haven't tried pesto with hard-boiled eggs... it's time. Let's make some pesto!
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Ingredients
Only six ingredients required for this simple parsley walnut pesto. Fresh pestos are wonderful to make because they are flexible -- you can swap out the nuts and herbs for different flavors, or to accommodate what you have in your pantry. Pesto is also an excellent way to use up your herbs if you have a garden or CSA.
- Fresh flat-leaf parsley - Parsley is the star of the show in this pesto! I recommend using flat-leaf parsley as it's a bit easier to clean and is has a more robust flavor than its curly counterpart (often used for garnish).
- Extra virgin olive oil - Olive oil is an essential pesto ingredient and provides delicious flavor.
- Raw walnuts - Walnuts add texture and flavor to this pesto.
- Fresh garlic - Just a bit of garlic adds flavor and a slight bite.
- Lemon - Add a lovely bright flavor that complements the other ingredients.
- Salt - Enhances the overall flavor.
Substitutions & Variations
As I mentioned, this pesto recipe is a beautiful ratio of ingredients that can accommodate other herbs and nuts.
- Nuts - Try using brazil nuts, almonds, cashews, pine nuts, or pistachios instead of walnuts. You can also try pumpkin seeds for a nut-free version.
- Herbs - Cilantro, basil, or lemon basil are all lovely in this pesto. You can replace some of the parsley and use a combo or replace it entirely for a totally different variation!
- Garlic - If you're sensitive to the bite of raw garlic, you can mellow it out by slicing it and allowing it to sit in the lemon juice for a bit first. Alternatively, you can roast or sauté it to soften the sharpness of raw garlic, as well as add more flavor to your pesto.
Instructions
Now for the pesto magic. In just a whir of your food processor, you will have beautiful, fresh parsley pesto!
Step 1: Add the parsley to your food processor along with the walnuts, garlic, olive oil, lemon juice, and salt.
Step 2: Blend until all the ingredients are well-combined and form a uniform consistency. It won't be perfectly smooth, but the parsley and walnut bits should be chopped up very evenly and finely, and the pesto should be thick, yet pourable.
And that's it! Pesto is that easy. Now, you've got parsley walnut pesto, ready to top anything from sandwiches to pasta, grilled meat or fish, roasted veggies... the options are endless.
Flavor-enhancing Tip: To double down on flavor, toast the walnuts in a dry skillet until fragrant. Allow them to cool for a few minutes before blending them up with the other pesto ingredients.
Storage
Store leftover fresh parsley pesto in a jar or airtight container in your fridge for up to a week. If you don't use it all up, not to worry, because pesto is super easy to freeze!
You can freeze your pesto for up to three months in small mason jars, or even in ice cube trays. After the pesto is completely frozen into cubes, simply transfer them to an airtight reusable zip-top bag or storage container. Whenever you need pesto, thaw out as many cubes as you need!
Parsley Pesto Serving Ideas
Pesto has endless uses -- typically we have no trouble using it up at our house! Here are some ideas:
- Simple pesto pasta salad with chicken (packed with salty olives and sun-dried tomatoes)
- Pesto roasted potatoes (a simple but flavorful side dish)
- With hard-boiled eggs on toast (simple, but truly addicting)
- Drizzled over grilled or roasted veggies
- Slathered onto sandwiches
- With grilled meats or fish
- On pizza as the main sauce
Green Tip
Instead of discarding your parsley stems and garlic skins, save them with other veggie scraps to make homemade veggie stock for soups!
Pesto FAQs
Yes! The two ways I recommend freezing pesto are in small glass jars that seal tightly (leave a little room in the top), or in an ice cube tray so you can get just the amount you need, when you need it! Detailed instructions above 🙂
You sure can. I prefer a food processor, but a good quality, high-speed blender will also work. You may need to occasionally stop the blending process to push ingredients down the sides or use a tamper to keep the ingredients close to the blade.
Did you make this recipe? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
PrintRecipe
Vegan Parsley Walnut Pesto
This vegan parsley walnut pesto is SO simple and perfect for spring! Parsley is brightly flavored herb and delicious alternative to basil in pesto. Use on pasta, grilled fish or meat, or dip roasted veggies!
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: ~1 ¼ cups
- Category: Sauces
- Method: Food processor
- Cuisine: Italian
Ingredients
- 2 cups packed fresh parsley leaves
- ½ cup raw walnuts
- ½ cup extra virgin olive oil
- 1 clove fresh garlic
- juice from 1 lemon
- ¼ teaspoon fine salt
Instructions
- Combine. Combine all of the ingredients in the base of your food processor.
- Process. Food process the ingredients on high speed until you achieve a smooth yet liquid consistency, with all of the ingredients evenly chopped.
Notes
- Storage & Freezing Instructions: Store parsley pesto in the fridge in an airtight container for up to a week. To freeze, place pesto in small glass jars with airtight lids, or another airtight container. Alternatively, freeze pesto in an ice cube tray. Once frozen, transfer pesto ice cubes to a freezer friendly zip-top bag (reusable preferred) or container.
Nutrition
- Serving Size: ¼ cup
- Calories: 289
- Sugar: 1.7 g
- Sodium: 130.5 mg
- Fat: 30.3 g
- Saturated Fat: 4 g
- Carbohydrates: 6.7 g
- Fiber: 1.7 g
- Protein: 2.7 g
- Cholesterol: 0 mg
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