Parsley Pesto Recipe

This Parsley Pesto recipe is great in early spring and is easier to make than other pestos.

| March/April 2014

Most people think “basil” and “summer” when they think pesto, but parsley pesto packs a rich, garlicky taste in early spring. It’s easier to make because you use parsley stems and all.

For more budget-friendly recipes from Linda Watson, visit Eating Organic on a Budget.

Parsley Pesto Recipe

• 2 cups tightly packed parsley, including stems
• 4 cloves garlic
• 1 cup chopped walnuts
• 1/2 teaspoon salt
• 1 cup olive oil
• 6 ounces Parmesan, grated
• Freshly ground black pepper to taste, optional

1. Rinse and dry parsley well.

2. Set up food processor with cutting blade or use blender. Turn on machine and mince garlic, about 10 seconds.

3. Prepare parsley by removing ends of stems and cutting roughly into two or three pieces (so it fits in blender more easily). Put parsley in food processor or blender. Add walnuts and salt and process until finely chopped but still a bit rough.

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