Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Easy and delicious!
I’d suggest not adding the cheese until after the mechanical blending, as it can potentially get goopy and plasticy. I personally prefer the lumpy texture of the parm, it adds to the flavor as well. all in all the flavors are great. Perhaps a bit of serrano and lemon;)
I have a question if I want to freeze I should leave out the cheese yes?
Hi, Noel! Great question. You can freeze pesto with the cheese and all. Just make the whole recipe, and freeze it in small containers. I like to freeze pesto in ice cube trays. Then I have the perfect amount to boost all kinds of dishes.
I used it over steamed cauliflower seasoned with Bragg’s Aminos and diced tomatoes. Yum!
Wow! Love this recipe!! My one parsley plant grew almost waist high this year, just finished making 7 batches of this to freeze, only used half my parsley plant! Heading out to buy more walnuts and parmesan cheese to make more to give away, thanks for posting such a fantastic recipe!!!
Great way to use up excess parsley we grew. I had it in toast and really enjoyed it.
I had a ton of parsley to go through and this recipe was a success. It will certainly be useful when I have some extra herbs. I had this with some pastas :)
Delicious and simple way to use up that bunch of parsley you bought for the one tablespoon you needed for another recipe.
Great, I brightened it up a little with some lemon juice.
Fabulous! Not a parsley fan. But this was good.
I veganized it with Nutritional Yeast instead of Parm. It required a touch more olive oil to get that pesto texture. Fresh change of pace from basil.
Amazing! Honestly just as good as bail pesto which I didn’t think would be possible. I’m not even the biggest fan of parsley, but it keeps coming in my CSA box.
Pignoli nuts from Italy!… if you’re not on a budget. A wonderful sub for pine nuts is to use Sunflower seeds. In most bulk supermarket aisles. Nutty, tasty and even cheaper than Walnuts etc.. If refrigerating or freezing – hold off the Parmesan for serving time – it can go rancid. Besides, the freshly grated Parmesan/Pecorino/Romano taste is liberated – rather than buried in the pesto all that time. Mangia!
Just made and had this with some pasta. Used slightly less cheese and oil but added a few teaspoons of water to make the sauce lighter. OMG. This was actually way better than any basil pesto I’ve had. Thank you very much for the recipe! Perfect dinner.
I’m so glad you like it Judit!
I love pesto but only have fresh basil during my garden summer season, so finding a parsley based recipe is perfect. I’m also a fan of walnuts and since they are so much cheaper than pine nuts, that’s a big bonus. This turned out wonderfully, though I did use more olive oil than the recipe called for to make it easier to toss with pasta. The only thing I would change is to cut down on the garlic. I love garlic but 3 cloves overpowered this recipe. Next time I would do 1 large clove or 2 small for this quantity of sauce.
This was so easy and the parsley was not overwhelming. I actually found that half the oil worked great since the walnuts are quite oily too. Thank you for a great recipe. We had a great crop of italian parsley this year and now I have a great way to use it!
Lovely. Thank you. Best parsley pesto recipe out their, in my humble opinion!
I’m so glad you liked it Rain!
I use ice cube trays to freeze pesto– whatever kind– then put the cubes into a zip bag and store in the freezer. Easy to grab however many are needed without defrosting a large amount. We sometime just spread 1/2″ thick parchment on a cookie sheet, freeze,then cut into 2″ squares. Same ease of use.
Love the recipe– so versatile. Lokking at my herb garden and plotting other flavor pestos…
Just made this tonight for a dinner party and it is fantastic. I quadrupled the recipe and used a mix of 3 parts walnuts and 1 part blanched almond flour. We will be eating this regularly all winter.
hi first time i made this pesto recipe and it was the best ever! brought it out on my birthday nite everyone put it on everything from romain lettuce, celery, crackers ,chicken, pasta, quinoa, and their own fingers! very awesome! thankyou!
yumm i make pesto and homemade sofrito and in our dollar store we have little containers, 8 or 10 for 1 buck so i take pesto or sofrito and freeze in these little miracle containers perfect size for my need, just pop it in soups, rice, pasta etc frozen if u wish works perfectly
i find freezing in bigger containers a bit inconvenient if i dont use it up it’s wasted, though i must admit that rarely happens, happy pesto, enjoy!!!!