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This vibrant parsley pesto is a game changer! It’s flavor-packed, convenient, vegan, nut-free, and requires only 4 ingredients. Bonus? It’s super versatile and freezes well, perfect to add a bright flavorful boost to any dish!
This recipe comes straight from my mum’s repertoire (thank you mum 💛) and it has been one of my kitchen essentials for ages. But let me tell you why I love it so much.
Firstly, it comes together in no time and requires fresh ingredients such as Italian parsley, garlic, extra virgin olive oil, and chili flakes, which means… BIG FLAVORS!
Second, it’s easily freezable in small portions and comes in handy anytime to lighten up your dishes with a fresh garlic punch.
And it’s so versatile and provides an amazing finish touch to soups, pasta dishes, bruschetta, roasted vegetables, and salads. It also makes a perfect complement in recipes like my Italian white bean soup, this quick garlic & olive oil spaghetti, or mushroom spaghetti.
If you look for parsley recipes or if you wonder what to do with lots of fresh parsley or how to store parsley, this pesto recipe is definitely for you!
What ingredients you need
- Fresh Italian Parsley
- Extra virgin olive oil or olive oil
- Fresh garlic
- Chili flakes (optional)
How to make it
- Place parsley, garlic, and chili flakes in a food processor.
- Blend, add the olive oil, and blend again
- To freeze, divide the pesto into an ice cube tray and place in the freezer for 2-3 hours.
I always use this affordable ice cube tray, it comes with a lid and prevents odor in the freezer.
- Remove the frozen pesto cubes and store them in freezer bags until future use. These resealable freezer bags with slides are perfect to store kitchen essentials like pesto.
Recipe Notes & tips
Parsley is more than a garnish, this flavorsome vibrant herb is packed with vitamins, antioxidants and provides great nutritional values.
This vegan parsley pesto recipe is packed with fresh Italian parsley, absolutely one of my favorite herbs. This variety, also called flat-leaf parsley, has large flat leaves and a more robust flavor than curly parsley.
How to wash and prepare parsley?
To wash the parsley and remove the steams easier:
- Keep the parsley bunch tied together with a rubber band
- Dip the whole parsley bunch into a bowl of cold water
- Shake it around to let the dirt fall into the bottom of the bowl
- If the water gets very dirty, replace the water and repeat this step
- Pat the parsley dry with a kitchen towel or paper towel
- Place the parsley bunch on a chopping board and cut off the leaves
- Remove any larger steam that you find among the leaves
Can you freeze parsley pesto?
Absolutely, this parsley pesto without nuts and without cheese freezes very well. Freeze in ice cube trays, and then store the frozen cubes in plastic freezer bags for up to 6 months
How to use parsley pesto?
This parsley pesto is amazing to add a flavor punch to your meals. It doesn’t contain nuts or parmesan cheese, its flavor is pretty strong and less rounded than the classic Italian basil pesto.
Just toss a cube or two into hot dishes like soups, pasta, or roasted veggies; or defrost and spread onto bruschetta or toss into salads.
Make a big batch because this bright pesto works beautifully with:
- Vegan salads like cannellini bean salad and chickpea salad
- Crusty bread like this chickpea bruschetta and these beans on toast
- Pasta e fagioli and pasta with chickpeas
- Green lentil soup
- Creamy chickpea and butternut squash soup
If you make this parsley pesto sauce or if you have any questions, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Parsley pesto, super versatile!
- 4 oz (110 grams) fresh Italian parsley, leaves
- ½ cup (120 ml) extra virgin olive oil or olive oil
- 5-6 garlic cloves, peeled
- ½ to 1 tsp chili flakes, or according to taste (optional)
- In a large food processor, pulse together parsley leaves, garlic, and chili flakes.
- Slowly pour the olive oil and blend. You want a coarse texture rather than pureed.
- You can store the parsley pesto in a glass jar or you can freeze the pesto in an ice cube tray (see notes).