Parsley pesto adds garlicky, bright flavour to everything from pasta to pizza and even sandwiches. It’s fresh, vibrant, and ready in just 7 minutes!

Jar of parsley pesto on cutting board.

Gardeners, tell me you can relate to this: it’s the end of the season, your herbs are bolting, and you need to use a whole lot of herbs and you need to use them now. Well, that’s how this parsley pesto was born! I had heaps of parsley to use and pesto seemed like the best idea. It’s just as easy as traditional basil pesto, but with a lighter, fresher flavour. And like basil pesto, you can use this parsley pesto for so many dishes, whether it’s tossed in pasta, spread onto sandwiches and pizza crusts, or spooned over balsamic roasted vegetables. So delicious!

Ingredients for parsley pesto.

Notes on Ingredients

Here’s what you’ll need to make this parsley pesto. Scroll down to the recipe card for exact measurements and full instructions.

  • Parsley – While you can use any variety of parsley to make pesto, I do prefer Italian (also known as flat-leaf) parsley because it has a little more flavour than the curly kind.
  • Walnuts or pine nuts – Sunflower seeds work for a nut-free option.
  • Vegan Parmesan – You can use store-bought or homemade vegan Parmesan. Nutritional yeast will work too.
  • Garlic – Want a less garlicky version? You can add fewer garlic cloves or swap in a head of roasted garlic.
  • Lemon juice – I’ve also used lime juice to make parsley pesto.
  • Salt and pepper – I use coarse salt; if you use finer salt, you’ll want to add less.
  • Olive oil – For a smooth, silky texture. Use a high-quality extra-virgin olive oil and you’ll be able to taste the difference.

How to Make Parsley Pesto

Below you’ll find step-by-step photos showing the process of making this parsley pesto, but the full instructions are in the recipe card at the bottom of the post.

Parsley pesto in food processor before adding oil.
Pulse the base ingredients.
Parsley pesto in food processor.
Blend in the oil.
  • Blend the base. Add the parsley, nuts, vegan Parmesan, garlic, lemon juice, salt, and 2 tablespoons of olive oil to a food processor. Pulse until everything is roughly combined, scraping down the sides as needed.
  • Add the oil. Pour in the remaining olive oil and blend again. I like to blend until the pesto is mostly smooth but still has a bit of texture, but you can adjust the texture to your preferences.
  • Adjust and finish. Taste and adjust by adding more vegan cheese, oil, or seasoning as needed, then give it one final blend to bring everything together. Serve as desired.
Pasta with parsley pesto in skillet.

My Favourite Ways to Use Parsley Pesto

  • Pasta. Toss it with pasta and sun-dried tomatoes for the easiest dinner. (Bonus: this works well as a cold pasta salad too.) Or add roasted veggies, white beans, or chickpeas with the pasta.
  • Vegetables. Use it to dress up crispy smashed potatoes, air fryer asparagus, or just about any roasted veggie.
  • Pizza. Swap the tomato sauce with parsley pesto, or make your pizza with traditional tomato sauce and add a drizzle of parsley pesto on top just before serving.
  • Sandwiches and wraps. Try this caprese sandwich with parsley pesto!
  • Soups and bowls. Swirl a spoonful of pesto into minestrone soup.

Storage

  • Refrigerator: Store this homemade parsley pesto in an airtight container in the fridge for up to 5 days. Add a thin layer of olive oil on top to keep it fresh.
  • Freezer: Freeze in small portions (like an ice cube tray) for up to 2 months.
Bowl of homemade parsley pesto.

More Easy Vegan Sauces

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Jar of homemade parsley pesto with spoon.

Parsley Pesto

Servings: 8 servings
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
This parsley pesto adds garlicky, fresh flavour to everything from pasta to pizza and even sandwiches. It takes just 7 minutes to make!
5 (from 6 ratings)
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Ingredients

  • 2 1/2 cups parsley, stemmed and washed, 65g
  • 1/3 cup toasted walnuts, or pine nuts (or sunflower seeds for nut free). If using walnuts, roughly chop, 40g
  • 1/3 cup + 2 teaspoons grated vegan Parmesan cheese, 40g
  • 3 cloves garlic
  • 1/2 tablespoon lemon juice, or lime juice, 7.5mL
  • 1/2 teaspoon coarse salt, 3g
  • 1/3 cup olive oil, 80mL
  • 1/2 teaspoon pepper, adjust to taste, 1g

Instructions 

  • Add the parsley, nuts, vegan parmesan cheese, garlic, lemon juice coarse salt and two tablespoons of olive oil into a food processor.
  • Blend the ingredients together in 5 second intervals until blended together, about 30 seconds. Scrape down the bowl with a spatula.
  • Add the rest of the olive oil and and pepper. Blend everything together until smooth, but there is a slight texture left (if you prefer – else blend until completely smooth), about 1 minute.
  • Scrape down the bowl again ensuring everything is being incorporated.
  • You may want to add more cheese, olive oil or seasoning to appeal to your palette.
  • Spoon the pesto into a bowl and serve on crackers, bread, sandwiches, pizza, or other varieties.

Notes

  • Refrigerator: Store this homemade parsley pesto in an airtight container in the fridge for up to 5 days. Add a thin layer of olive oil on top to keep it fresh.
  • Freezer: Freeze in small portions (like an ice cube tray) for up to 2 months.
Calories: 156kcal, Carbohydrates: 5g, Protein: 2g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Sodium: 267mg, Potassium: 133mg, Fiber: 1g, Sugar: 0.3g, Vitamin A: 1581IU, Vitamin C: 26mg, Calcium: 41mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: Italian, Universal
Course: Jams, Sauces, Dips & Spreads, spreads
Author: Jessica Hylton