Parsley Pesto Recipe
I lovingly refer to this pesto recipe as a “poor man’s pesto” because of two budget-friendly ingredient swaps. This parsley pesto recipe is different… but just as tasty as regular pesto.
It’s often cheaper to make your own sauces and condiments at home. Case in point, this pesto recipe. It’s a poor man’s pesto, if you will.
Cheaper alternatives are substituted for some of the typical pesto components of basil, pine nuts, Parmesan cheese, garlic, and olive oil.
What You’ll Need
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The ingredient list to make homemade parsley pesto at home is short and easy-to-locate at your regular grocery store:
- Parsley: Look for curly leaf parsley, not Italian parsley. Curly leaf parsley has more texture and is better suited for this pesto recipe.
- Parmesan cheese: I buy a tub of Parmesan cheese at Trader Joe’s and keep it in the freezer to extend its freshness.
- Walnuts: Traditional pesto is made out of pine nuts. To save money, we’re using walnuts. Subbing walnuts gives this pesto a milder yet still delicious flavor.
- Lemon juice: This adds a bit of tang and flavor to the pesto.
- Garlic: I used one clove but if you’re a garlic lover, you can certainly use two. Be sure to crush them before adding to the food processor otherwise you’ll be biting into bigger chunks of raw garlic.
- Salt: Just a pinch of kosher or sea salt will do.
Making Cheaper Pesto At Home
There are many alternative ways to make pesto. I’ve seen recipes that call for all types of non-basil greens (parsley, arugula, and lettuce) and nuts other than pine nuts (including macademia nuts and walnuts).
Feel free to experiment and make your own version of pesto using ingredients you already have on hand.
Both basil and pine nuts are quite expensive, so to save money, I make mine with parsley and walnuts. While there is a taste difference if you’re used to traditional pesto, it’s not a bad difference. This cheaper combination makes for a slightly lighter, fresher tasting pesto.
Pesto Serving Suggestions
You can use this pesto any way you typically use pesto:
- On hot or cold pasta (with whole wheat pasta , in photo above)
- As a pizza sauce
- Mixed with mayo and spread on a sandwiches
- On grilled shrimp, chicken, or steak
- On grilled vegetables
- Stirred into butter to make pesto butter
- On crostini with goat cheese
Parsley Pesto
Leftover pesto keeps well in the freezer. I keep small, 1/2 cup servings sealed in plastic storage bags.
Ingredients
- 2 cups fresh parsley leaves, packed
- 1/2 cup toasted walnuts
- 1 garlic clove, smashed
- 1/2 cup olive oil
- 1/2 cup shredded Parmesan cheese
- Pinch of salt
- Water, if needed
Instructions
- In a food processor or blender, pulse parsley and walnuts a few times. Add garlic and pulse some more. Slowly stream in olive oil, continuing to blend ingredients. Scrape down sides to ensure even consistency. Add Parmesan cheese and continue pulsing. Add salt to your liking.
- If pesto is too thick, add additional olive oil, or for a lighter option, add water.
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