Parsley Makes Pesto

This year the parsley went wild! So my question is, what to do with an overabundance of parsley?

According to the Seattle Times: “Put chopped parsley on everything: Don’t chop it too finely — bigger pieces are prettier and have more flavor. Throw it with abandon on top of grilled vegetables, roasted potatoes, a cold green-bean salad, stews, soups, pasta, hot or cold grain dishes like couscous or quinoa or tabbouleh or …” Thank you Seattle Times for those suggestions, however…

According to me: Make pesto! Who thought that parsley would make a good pesto? Apparently many foodies in the industry! So I put my pesto-making skills to the test. 

  Check out the size of the leaves! Gigantic!     

Not only does your breath smell sweeter, you have yummy pesto! 

Parsley Pesto

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  • 4 cups Italian parsley leaves, loosely packed
  • 1 cup basil leaves, loosely packed
  • 1/3 cup slivered almonds
  • 2 garlic cloves, chopped
  • zest from 1 lemon
  • 1/4 cup lemon juice
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 1/2 cup parmesan cheese


  1. Place parsley, basil, almonds, garlic, lemon zest, lemon juice, honey, and salt in food processor and pulse until chopped.
  2. Continue processing while slowly dripping olive oil into mixture. Add cheese and pulse to combine.
  3. Store in airtight container in the fridge.
  4. Tip: you can freeze in ice cube trays until firm and transfer to resealable plastic freezer bag. Then you only need to take out a cube at a time for a recipe.

1 thought on “Parsley Makes Pesto”

  1. Pingback: Vegetarian Fried Rice With Parsley Pesto – Christina's Food And Travel

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