Parsley Pesto

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This creamy parsley pesto is ready in just five minute with only seven simple ingredients including pine nuts, lemon, & garlic powder.

5 from 1 vote

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Prep Time 5

Total Time 5

Course Side Dish

Cuisine Italian

Servings servings

Calories 92 kcal

Equipment

food processor

Ingredients

2 cups parsley (flat leaf or curly parsley both work)
½ cup pine nuts
2 Tablespoons lemon juice, freshly squeezed
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup olive oil

Instructions

Combine all the ingredients except the olive oil in a food processor or high-speed blender. Blend on high speed until it is creamy.
Add the olive oil and blend on low-speed until it's well-combined. Scrape down the sides as needed, to ensure everything is evenly blended.

Notes

Pine Nuts: You can substitute walnuts or cashews in place of the pine nuts.
Storing: Store parsley pesto in a glass jar with a lid in the fridge for up to 1 week. I like to pour a thin layer of olive oil over the top of the pesto to prevent it from oxidizing.
Freezing: Store extra pesto in an ice cube tray in the freezer for up to 6 months. Then you can pop out a small amount of pesto at a time to add to pasta, soups, or other recipes.

Nutrition

Serving: 1 serving (of 16)Calories: 92kcalCarbohydrates: 1gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 41mgPotassium: 70mgFiber: 0.4gSugar: 0.3gVitamin A: 633IUVitamin C: 11mgCalcium: 11mgIron: 1mg

Keyword homemade pesto, parsley pesto