Parsley Pesto


I got fresh parsley in my food share and as much as I love getting fresh herbs I am always at a loss about how to use them all before they go bad. Most recipes only call for a small amount of the herbs, so I usually end up either throwing the majority of it away for freezing them for use in soups later on. This time I tried making a pesto sauce out of my parsley and it turned out to be amazing in my pesto shrimp over quinoa recipe, but I also imagine it would make a great sauce on pasta or as a base in bruscetta. It is so simple and quick to whip up a batch of this fresh pesto you won’t ever need to buy it again!


  • 2 cups fresh parsley NOTE: There is no need to remove the stems, just wash and dry the herbs and stick them into the food processor whole
  • 1/3-2/3 cup olive oil NOTE: You can adjust the amount of olive oil based on your taste and how thin you want the pesto to be
  • 2 cloves garlic
  • 1/4 cup walnuts(or almonds) NOTE: You can omit the nuts entirely if you want but they give the pesto a nutty flavor and a little bit of protein which makes this recipe that much better.
  • 1/2 cup parmesan(shredded or grated)
  • pinch of salt


  1. Place the garlic, parsley, walnuts, cheese, and salt into a food processor(basically everything except the olive oil).IMAG0332
  2. Process until the ingredients turn into a paste.
  3. Gradually add in olive oil until you get the consistency and flavor of pesto you desire. You can use this immediately in a recipe or store it in an airtight container in the fridge for up to 2 weeks and in the freezer for about 6 months.

Servings: 8 Serving Size: 2 tbsp


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