Name: Parsley Pesto
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cup parsley; 1/4 cup walnuts; 1 clove garlic; 1 tablespoon lemon juice (optionally add lemon zest too); 1/2 cup extra virgin olive oil; salt and black pepper to taste

This vegan Parsley Pesto recipe is so easy and quick to prepare, taking less than 5 minutes! It is brimming with lemon-y fresh parsley, walnuts and lashings of good olive oil. Serve this fresh pesto with pasta, in salads or with grilled veggies.

A jar of parsley pesto placed on a grey kitchen napkin

The vibrant green colour of this Parsley Walnut Pesto sauce is so beautiful! Imo, the best way to enjoy it is by stirring it into hot pasta to make Parsley Pesto Pasta. Yum!

There is something special about fresh herbs in pesto recipes, dips and sauces! I absolutely love this Creamy Cilantro Sauce with Mexican recipes, this Basil Sauce that is made with fresh basil leaves and this Cilantro Pesto made with fresh cilantro.

This pesto has similarities to basil pesto but the flavours are more lemon-y and zingy!

Use leftover parsley in these Parsley Potatoes.

a spoon of parsley pesto sauce on a plate next to pesto jar

Walnut Parsley Pesto Ingredients

Flat leaf parsley - I've gone with flat-leaf parsley which works better in terms of taste and texture, but you could use curly parsley too

Garlic cloves - use fresh garlic only, garlic powder won't cut it here

Extra virgin olive oil - good quality oil gives great flavour

Nuts - walnuts or pine nuts are most commonly used in pesto. You can also use cashew, almonds, hazelnuts, pecan or pistachios. Alternate options include sunflower seeds or pumpkin seeds

Lemon juice - a squeeze of lemon is so good! Another great option is to add a little lemon zest too

Salt and black pepper

Optional

Cheese such as parmigiano reggiano or pecorino romano. If you are vegetarian, go for a vegetarian parmesan cheese. For vegan pesto, you could add nutritional yeast.

For a fresh basil parsley pesto, add basil leaves.

How to make Parsley Pesto

In a food processor, add the parsley, fresh garlic, lemon juice, nuts or seeds, olive oil, salt and pepper and cheese if using.

Blend until the pesto is smooth, or to your desired consistency, whilst scraping down the sides of the bowl. Add extra olive oil to smooth it out further if you need. Check the seasoning before using in recipes.

You can also make this pesto the traditional way using a pestle and mortar. You'll get a coarser texture this way.

parsley pesto recipe ingredients in the blender jar

blended walnut parsley pesto in the blender jar

Serving Suggestion

The easiest way is to toss into your favorite pasta or gnocci. It is also great in cold pasta salads and even with whole wheat pasta.

Add it to this Pesto Potato salad.

It is a great topping for grilled vegetables or use it as a dip for these Air Fryer Carrot Fries.

Make a sandwich by spreading it over slices of sundried tomato bread and topping with extra parsley.

Add it to salad dressings - it would go great in this White Bean Panzanella or in these White Bean Bruschetta

vegan parsley pesto jar placed on parchment paper on white plate

Storage

Store leftover homemade parsley pesto in an airtight container in the fridge for up to 4-5 days. I like to add an extra thin layer of olive oil on top. It may loose some of its fresh flavor.

You can also freeze homemade pesto. Spoon into an ice cube tray and freeze. Once frozen, place the frozen cubes in a freezer bag. Allow to thaw at room temperature.

a wooden spoon placed in the jar of parsley pesto

Other Dip Recipes

Whipped Goat Cheese

Tzatziki

Skordalia

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

📖 Recipe

Parsley Pesto

Print Recipe Pin Recipe

This vegan Parsley Pesto recipe is so easy and quick to prepare, taking less than 5 minutes! It is brimming with lemon-y fresh parsley, walnuts and lashings of good olive oil.

Course Sauce, Side Dish

Cuisine Italian

Prep Time 5

Total Time 5

Servings servings

Author Hayley Dhanecha

Equipment

1 Food processor

Ingredients

2 cup parsley
¼ cup walnuts
1 clove garlic
1 tablespoon lemon juice optionally add lemon zest too
½ cup extra virgin olive oil
salt and black pepper to taste

Instructions

In a food processor, add the parsley, fresh garlic, lemon juice, nuts or seeds, olive oil, salt and pepper and cheese if using.
Blend until the pesto is smooth, or to your desired consistency, whilst scraping down the sides of the bowl.
Add extra olive oil to smooth it out further if you need. Check the seasoning before using in recipes.
You can also make this pesto the traditional way using a pestle and mortar. You'll get a coarser texture this way.

Video

Notes

To make nut-free parsley pesto, simply omit the nuts or use seeds instead. If you add cheese, the pesto will gain a nutty flavour from the cheese.

walnuts or pine nuts are most commonly used in pesto. You can also use cashew, almonds, hazelnuts, pecan or pistachios. Alternate options include seeds such as sunflower seeds or pumpkin seeds.

To make the recipe without cheese, you can simply omit the cheese. As an alternative, you can use nutritional yeast or use dairy-free cheese.

Add other herbs to make: Arugula Parsley Pesto, Cilantro Parsley Pesto or Basil Parsley Pesto. Also, you can add spinach, kale or even mint.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Pin This Recipe

Parsley Pesto (easy, 5 ingredients)