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Parsley Pesto Recipe

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!

Homemade parsley pesto in a small bowl on a serving board

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!

Ingredients for parsley pesto in a blender jar

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 leafy 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.

Parsley pesto in a bowl and spread on a small plate

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!

Karen xo

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Parsley Pesto Recipe

Bright and verdant, homemade parsley pesto is a delightful condiment for use in dressings, sauces, and pasta salads.
Prep Time10 minutes
Total Time10 minutes
Course: Condiments + Dressings + Sauces
Cuisine: American
Keyword: parsley pesto, parsley recipe
Servings: 12
Calories: 100kcal
Author: Karen Gibson


  • 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.


Calories: 100kcal
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

Parsley pesto in a small white bowl

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