Parsley Pesto

This easy 10 minutes parsley pesto (with cilantro) is packed with lots of flavors and is perfect for a dip, sandwich, or pasta. It’s made with 8 ingredients only.  

Parsley pesto in a bowl with napkin underneath and pasta plate in the back.

❤️ About This Parsley Pesto Recipe

It’s tasty! It has the perfect amount of acidity, saltiness, creaminess, fresh herby flavor, and hands down the most addicting pesto.

Quick to make: All you have to do is pulse the ingredients in the food processor. It takes under 10 minutes and is extremely easy to make.

Cheaper alternative to classic pesto: parsley and cilantro are a whole lot cheaper than buying a ton of basil. So this parsley pesto is budget-friendly.

Use leftover herbs: I’m sure you’ll have a ton of parsley and cilantro left after adding a couple of tablespoons in one dish as a garnish. This is the perfect way to use up these herbs from the fridge.   

🧾 Ingredients For Parsley Cilantro Pesto

Here is the pic of the ingredients you’ll need to make this parsley pesto.

Parsley pesto ingredients in bowls with labels.
  • Parsley: I prefer to use flat leaf parsley. If you prefer the strong flavor then use curly parsley.
  • Cilantro: I have also added a little amount of cilantro here. You can skip adding cilantro and add more parsley here to make all parsley pesto.
  • Garlic: Use fresh garlic or use ready made minced garlic.
  • Walnuts: It adds a nice nutty flavor. Another classic option is to use pine nuts. Since this is budget-friendly pesto, I have used walnuts.
  • Lemon juice: Freshly squeezed lemon juice is the best choice over bottled juice.
  • Olive oil: Extra virgin olive oil should be used while making any pesto as it has a mild flavor. Plus, pesto is eaten raw, and fresh so extra virgin should be used.
  • Parmesan cheese: As being vegetarian, I only buy vegetarian parmesan cheese and not the original Parmigiano Reggiano that has rennet.

👩‍🍳 How To Make Parsley Pesto? (Pics) 

Cleaning Herbs: 

  • Choose only fresh leaves, discard the yellow and wilted ones.
  • If stems are tender then keep them. If stems are tough and more fibrous then cut and discard them.
  • Keep the cilantro and parsley in the bowl of water for 5-10 minutes and let the dirt settle at the bottom of the bowl. Then gently remove leaves, lightly squeeze to remove excess water, and add to a food processor bowl. If leaves are really muddy then you might have to repeat the same 2-3 times.
Cilantro in a bowl of water for cleaning.

Making Parsley Pesto (With Cilantro):

1) Add walnuts to a food processor.

2) Run it to grind walnuts coarsely.

Collage of 2 images showing walnut in food processor and coarsley ground.

3) Add parsley, cilantro, garlic, salt, pepper, parmesan cheese and lemon juice.

4) Again run the processor until it is coarsely ground.

Collage of 2 images showing adding pesto ingredients and blending.

5) Add olive oil.

6) Cover and run the processor until it is a pesto consistency. You may need to stop and scrape the sides with a spatula and blend again.

Collage of 2 images showing adding olive oil and ready pesto.

💭 Expert Tips For Parsley Cilantro Pesto

  • For an extra nutty flavor, you can toast the walnuts before adding them.
  • For mild flavor use flat leaf parsley and for strong flavor use curly parsley.
  • Don’t over-blend your pesto. There should be some texture in the pesto. We don’t want it to be smooth like mint chutney.
  • Quantities of herbs can be adjustable as per your liking. Like more cilantro then add more and less parsley. Don’t like cilantro then skip it. 
  • Storage:
    • Make a thin layer of olive oil on the surface of the parsley cilantro pesto when your store it in the jar to keep it fresh longer and avoid browning.
    • Store the parsley cilantro pesto in the fridge in an airtight container for up to 5 days. It can be frozen for 3-4 months.

🍽 Ways To Use Parsley Pesto

  • Toss with cooked pasta (any type works but spaghetti, tortellini and gnocchi are the best options)
  • Use it to enhance pasta salad 
  • Mix in some mayonnaise with pesto and use it as a spread for sandwiches or burgers.
  • Use as a pizza sauce
  • Spread over crostini or make pesto bruschetta
  • Drizzle over steamed or roasted veggies
  • Add a dollop of it to a soup like minestrone, quinoa vegetable soup or other creamy soup.

Check out another pesto recipe – Spinach pesto

Pesto spaghetti pasta taking with a fork and parsley pesto bowl in the back.

Did you try this parsley pesto recipe? I’d love to hear about it! Leave a review in the comment section below.

Parsley Pesto Recipe (With Cilantro)

5 from 4 votes
Pesto spaghetti pasta taking with a fork and parsley pesto bowl in the back.
This easy 10 minutes parsley pesto (with cilantro) is packed with lots of flavors, and is perfect for a dip, sandwich, or your pasta. It’s made with 8 ingredients only.
Kanan
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 8 (~1 cup)

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • cup Walnuts
  • 2 cups Parsley, packed
  • 1 cup Cilantro or coriander leaves, packed
  • 1 clove Garlic
  • ¼ cup Vegetarian parmesan cheese
  • Salt & Pepper, to taste
  • 1 tablespoon Lemon juice
  • ½ cup Extra virgin olive oil

Instructions

  • Add walnuts to a food processor. Run it to grind walnuts coarsely.
  • Add parsley, cilantro, garlic, salt, pepper, parmesan cheese and lemon juice. Again run the processor until it is coarsely ground.
  • Add olive oil. Cover and run the processor until it is a pesto consistency. You may need to stop and scrape the sides with a spatula and blend again.

Video

Notes

  • For an extra nutty flavor, you can toast the walnuts before adding them.
  • For mild flavor use flat leaf parsley and for strong flavor use curly parsley.
  • Don’t over-blend your pesto. There should be some texture in the pesto.
    Quantities of herbs can be adjustable as per your liking. Like more cilantro then add more and less parsley. Don’t like cilantro then skip it.
  • Make a thin layer of olive oil on the surface of your parsley pesto when your store it in the jar to keep it fresh longer and avoid browning.
  • Store the parsley cilantro pesto in the fridge in an airtight container for up to 5 days. It can be frozen for 3-4 months.

Nutrition

Calories: 170kcal (9%) | Carbohydrates: 2g (1%) | Protein: 2g (4%) | Fat: 18g (28%) | Saturated Fat: 3g (15%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 2mg (1%) | Sodium: 205mg (9%) | Potassium: 121mg (3%) | Fiber: 1g (4%) | Sugar: 0.3g | Vitamin A: 1424IU (28%) | Vitamin C: 21mg (25%) | Calcium: 65mg (7%) | Iron: 1mg (6%)
5 from 4 votes (1 rating without comment)

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