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    Parsley pesto, so versatile!

    Feb 1, 2023 by Katia · Leave a Comment

    This post may contain affiliate links. Please read my disclosure policy for more details.

    Top view of a glass jar full of parsley pesto.

    This flavor-packed parsley pesto is garlicky, slightly spicy and makes an instant flavor boost for soups, pastas and salads. It’s freezable in small portions, and great to preserve plenty of fresh parsley.

    It’s also vegan, nut-free, gluten-free, dairy-free.

    Top view of a glass jar full of parsley pesto over a white background.
    Jump to recipe

    This is the parsley pesto that comes in handy anytime to lighten up your dishes with fresh herbs and an aromatic garlic punch.

    And it has been one of my kitchen essentials for ages.

    True to be told, this is a little bit different than your classic pesto sauce, it doesn’t contain pine nuts, walnuts or parmesan cheese which balance out the flavor, but it’s all about parsley, garlic, and olive oil.

    This pesto is more a condiment and perfect to preserve lots of fresh parsley. It’s also freezable in small convenient portions, absolutely great to add extra flavor to soups, pasta dishes, roasted vegetables, and salads.

    If you look for parsley recipes or if you wonder what to do with lots of fresh parsley or how to store parsley, this is the parsley pesto recipe for you.


    What ingredients you need

    • Fresh flat Italian Parsley
    • Extra virgin olive oil
    • Fresh garlic
    • Chili flakes
    The ingredients to make parsley pesto are arranged over a white background.

    How to make it

    • Place parsley, sliced garlic, and chili flakes in a food processor.
    • Pulse, add the olive oil, and pulse again until combined.
    • Scrape the sides of the bowl and transfer to a glass jar with a lid, add a thin layer of olive oil, and keep it in the fridge for 3-4 days.
    • To freeze it, check my tips below!
    Top view of a food processor full or parsley leaves, garlic and chili flakes.

    Recipe Notes & tips

    Parsley pesto ingredients

    Parsley: this vegan parsley pesto recipe uses 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.

    Extra virgin olive oil: it’s absolutely the best for flavor and nutritions, but regular olive is less expensive and works just fine if you prefer another option.

    Garlic: for a great garlic punch. Feel free to use more or less garlic if you wish.

    Chili flakes: to add a touch of heat. You can adjust the quantity to your liking, or skip it altogether if spicy is not your thing.

    Salt and pepper? We don’t need seasoning.

    Top view of a glass jar full of parsley pesto with a spoon.

    How to wash and prepare parsley?

    To wash the parsley and to 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.
    Close-up of a glass jar full of parsley pesto, parsley leaves and some chili flakes in the background.

    Can you freeze parsley pesto?

    Absolutely, this vegan 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

    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.

    To freeze, divide the pesto into an ice cube tray and place in the freezer for 2-3 hours. I use this clever ice cube tray, it comes with a lid and prevents smells in the freezer.

    A white ice cube tray with parsley pesto and a freezer bag full of frozen parsley pesto cubes.
    Recipe update: originally published in October 2020, the post has been updated with new photos and notes.

    How to use parsley pesto?

    You need only 1 tablespoon (or a cube, if using frozen) or two for 4 servings of soups, pasta, or roasted veggies.

    Make a big batch because this bright pesto works beautifully with:

    • Quick salads like cannellini bean salad and chickpea salad.
    • Bread like chickpea bruschetta, beans on toast or a quick sandwich.
    • Pasta e fagioli and pasta with chickpeas.
    • Soups like this butternut squash soup.
    • You can also use it to marinate the artichokes for this delicious pizza!

    And for more pesto recipes, I’m sure you’ll love these mint pesto, delicious spinach pesto and creamy pesto pasta!

    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!

    Top view of a glass jar full of parsley pesto.
    Print Recipe

    Parsley pesto, super versatile!

    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!
    Recipe yield 1 cup of parsley pesto.
    Prep Time5 mins
    Total Time5 mins
    Course: Condiment
    Cuisine: Italian
    Keyword: Parsley pesto
    Author: Katia

    Ingredients

    • 4 oz (110 grams) fresh Italian parsley, leaves and smaller stems
    • ½ cup (120 ml) extra virgin olive oil or olive oil
    • 5-6 garlic cloves, peeled and slices
    • ½ to 1 tsp chili flakes, or to taste (optional)

    Instructions

    • In a large food processor, pulse together parsley leaves, garlic, and chili flakes.
    • Slowly pour the olive oil and pulse again until well combined. 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).

    Notes

    Storage: store the parsley pesto in a jar, drizzle a little olive oil over the top, and seal closed. It keeps well for about 10 days. Or freeze in ice cube trays, and then store the frozen cubes in plastic freezer bags for up to 6 months
    Garlic: add more garlic cloves if you wish!
    Olive oil or extra virgin olive oil? I love the intense flavor of extra virgin olive oil, but olive oil works just fine. 
    How to use it: just toss a cube or two into the hot dish or defrost and use it for salads or bruschettas.
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    Hi, I’m Katia! Welcome to my blog where I share easy, delicious, and budget-friendly recipes. I love cooking mainly vegetarian meals in no time at all. Minimum effort, maximum result. Read more…

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