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 minutesmins
Total Time5 minutesmins
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
5-6garlic cloves, peeled and slices
½ to 1 tspchili 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 monthsGarlic: 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.