A fresh and vibrant condiment, flat leaf Parsley Pesto is a delightful alternative to basil pesto. Use it to liven up salad dressings, pasta salads, pan sauces, and more. So easy to make at home!
This recipe was born of necessity as much as anything: I grow a lot of culinary herbs, and my garden is positively overflowing with basil, tarragon, dill, mint, thyme, oregano, and parsley.
Flat leaf parsley is such a rewarding herb to grow. Not only is it delicious for us humans, but Black Swallowtail butterflies love it, too, and lay their eggs on the plants to nourish their young as they grow their stages.
So, I not only get an abundance of one of my favorite leafy green herbs, but I get beautiful caterpillars and butterflies, too. Can’t be grumpy about that!
While my basil goes through some irregular growth spurts in our crazy summer heat — I may or may not have missed a watering or two; I admit nothing — my parsley has exploded into a bountiful bouquet of green goodness.
I love pesto in the summer and keep a jar in the fridge all season long. Unlike basil pesto, which turns dark pretty quickly (because that’s what chopped basil leaves do), parsley pesto holds its gorgeous green color to the last drop.
Ideas for Using Parsley Pesto
Like its basil counterpart, parsley pesto is a flexible condiment that has a lot of uses. Here are but a few to try:
- Mix into salad dressing or spoon lightly over green salads.
- Spoon over roasted potatoes and vegetables.
- Create a unique and flavorful pan sauce for chicken by adding a little to the juices.
- Stir into vegetable soup at the end for a bright, herby hit of flavor.
- Spoon over grilled steak, like a chimichurri.
- Blend with mayo to create a super tasty sandwich or burger spread.
- Enhance the vinaigrette or creamy dressing on a summery pasta salad.
- Mix with yogurt for a quick party vegetable dip.
Of course, you don’t have to be a gardener to enjoy parsley pesto. A farmers’ market or store-bought bunch works perfectly well. But if you’re an herb gardener like me, you’ll appreciate having another outlet for your parsley harvest!
Parsley Pesto Recipe
- 2 cups packed flat-leaf parsley leaves and fine stems (about one bunch, roughly chopped)
- 3 tablespoons grated Parmagiano Reggiano
- 3 tablespoons pine nuts or blanched almond slivers
- 1 clove garlic , minced
- 1 teaspoon kosher salt
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- Add all ingredients except the olive oil to a blender or food processor. Pulse until roughly blended. Drizzle in the olive oil with the unit running until fully blended.