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If you have lots of parsley on hand that you need to use up, or if you have a garden full of parsley, then this is the perfect recipe! The parsley in my garden has been growing quicker than I can use, so I figured I could start using large amounts in some homemade parsley sauce recipes. I’m a pesto lover, so I decided to give Parsley Pesto a try. You won’t even miss the basil in this recipe because the parsley is incredible! A key to making an absolutely delicious Parsley Pesto is to use a high-quality olive oil. Extra-virgin, cold-pressed, and stored in a dark glass / amber jar is the bests way to purchase olive oil!
Nutritional benefits this recipe
- Parsley is an anti-diuretic, therefore reducing water weight and bloating. It strengthens kidney, bladder, and urinary health. It also helps blood clotting and bone health. It’s rich in Vitamin K, C, and antioxidants. All herbs are great for detoxing the body, preventing cancer, diabetes, and more.
Ingredients for Parsley Pesto
Parsley
Shallot – or yellow onion, or sub 1-2 small garlic cloves
Cashews – or use almonds or walnuts
Olive oil – I recommend using a high quality olive oil! It makes all the difference in terms of flavor.
Lemon juice – don’t use pre-squeezed lemon juice! Use the juice from fresh squeezed lemons.
Salt
Parmesan cheese – this is totally optional.
How to make Parsley Pesto
- In a food processor, process the shallot and cashews with the olive oil, then add the remaining ingredients and blend until it reaches your desired texture. I left mine a bit on the chunkier side, but you can blend until smooth if desired.
- Store in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 3 months.
- Please leave a review and a comment if you made this recipe! It helps my website more than you know and I truly appreciate it!
Tips for storing
- Store in the refrigerator in an airtight container for up to 5 days. If you want to preserve the color, put fresh lemon juice or a small amount of olive oil on top of the sauce.
- To freeze: Put in a freezer-friendly container and freeze for up to 3 months. Let it thaw at room temperature for 30 mins or in the refrigerator overnight.
- To freeze small portions: Place in a freezer-friendly container and you can simply scoop out as much as you want when needed, or you can freeze the pesto in portions by using a silicone ice cube tray. Once frozen, place the cubes in a freezer-friendly container. That way, you’ll have portioned out cubes when needed. Let it thaw at room temperature or in the refrigerator.
Modifications
- Use garlic cloves in place of the shallot for a more traditional flavor.
- Use another nut in place of the cashews, such as almonds or walnuts.
- Omit the parmesan cheese for a dairy-free version. It’s still incredible without it.
Other recipes you’ll love
Homemade Pesto Sauce (using basil)
Whipped Goat Cheese with Honey & Thyme
I hope you love this Parsley Pesto! Please be sure to leave a comment and rating if you give it a try. I would love to know how it turned out for you!
PrintParsley Pesto
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Category: Sauce
- Method: Food processor
Ingredients
1 shallot (1/4 cup)
1/2 cup cashews
1/2 cup extra virgin olive oil – I recommend using high quality, it makes all the difference for flavor
2 cups parsley leaves
1/4 cup fresh lemon juice (2 lemons)
1/4 tsp salt
Optional: 1/3 cup parmesan cheese
Instructions
- In a food processor, process the shallot and cashews with the olive oil, then add the remaining ingredients and blend until it reaches your desired texture. I left mine a bit on the chunkier side, but you can blend until smooth if desired.
- Store in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 3 months.
- Please leave a review and a comment if you made this recipe! It helps my website more than you know and I truly appreciate it!
Equipment
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