Lemon-Pepper Parsley Pesto
Do you ever have leftover parsley? If you’re like me, it happens from time to time! I created this Lemon-Pepper Parsley Pesto as a solution. It’s a fun, easy way to use up extra parsley and it can be used in SO MANY different ways. And don’t worry, I’ve listed the ideas below!
I know what you may be thinking…pesto is made with basil, and that’s true, but basil is not the only herb you can use for pesto. Give this Lemon-Pepper Parsley Pesto a try and I think you’ll agree!
What to Do with Parsley?
While it may seem that parsley is just a flavorless herb that should be reserved only for garnishes, I would beg to differ. I love using it in salads and with lighter flavored meats, such as chicken and fish. It adds a pop of fresh flavor to almost anything and is pretty at the same time.
What’s the Best Way to Store Fresh Parsley?
Treat fresh parsley like you would fresh cut flowers. Give the bunch of parsley a rinse with cold water, keeping the bunch together. Then gently wrap the bunch in paper towels to dry the parsley. Unwrap the parsley and place the parsley bunch, stem sides down, into a drinking glass so the leaves are sticking out the top of the glass.
Add enough cold water to cover the parsley stems but avoid covering any leaves that may be in the glass.
Cover the parsley with the produce bag you brought it home in. Refrigerate the parsley and use it as needed. Refresh the water in the glass every couple of days.
How Can I Use Parsley Pesto
The best part of this Lemon-Pepper Parsley Pesto is that it can be used in SO MANY WAYS! Check out these ideas:
- Stir it into homemade soups for a pop of flavor (add it just before serving)
- Spread on top of cooked fish, chicken, pork or steak
- Toss it with cooked or cold shrimp or scallops
- Use it as a dipping sauce for lobster
- Use it as a spread on sandwiches or wraps
- Spoon it on top of an omelet or cooked eggs
- Spoon it on top of deviled eggs for a flavorful, colorful garnish
- Add it to your favorite vinaigrette for more flavor
- Stir it into plain hummus for added flavor
- Spoon on top of cooked vegetables for added flavor
- Add it to a baked potato instead of butter or sour cream
- Toss it with mashed potatoes or mashed cauliflower
- Toss it with your favorite cooked gluten-free noodles
- Toss with your favorite zoodles, veggie noodles or spaghetti squash
Can I Use Other Herbs for This Pesto?
Yes! If you don’t have enough parsley to get 1 cup, you can add basil or cilantro (or both) to make up the rest. Or, if you don’t dig the taste of parsley, this pesto would taste great using all basil.
If you LOVE (and, I mean, LOVE!) cilantro, you can use all cilantro in this recipe. If I’m making it with cilantro, I prefer to use half cilantro and half parsley since cilantro has such a strong flavor.
Can I Freeze Parsley Pesto?
If you don’t use all the pesto within a day or two, simply spoon the extra into clean ice cube trays. Freeze until firm, and then pop the frozen pesto cubes out of the trays and store them in a freezer bag or airtight container in the freezer for up to 3 months.
Next time you find yourself with a partial bunch of parsley you don’t think you’ll use, turn it into this Lemon-Pepper Parsley Pesto. Your taste buds will be glad you did! By the way, if you have extra cilantro, check out my recipe for Cilantro Pesto. Or, for a classic favorite, make this Basil Pesto.
Lemon-Pepper Parsley Pesto
Ingredients
- 1 cup packed fresh Italian parsley leaves
- 2 tablespoons chopped walnuts, toasted
- 2 cloves garlic, minced
- ½ teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- ¼ teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper (optional)
- 3 tablespoons extra-virgin olive oil
Instructions
- In a small food processor combine parsley and walnuts. Cover and process until finely chopped. Add garlic, lemon peel, lemon juice, salt, black pepper, and, if desired, cayenne pepper. Process until combined. Add oil; cover and process until well combined and nearly smooth, scraping sides of bowl as needed.
- Use immediately or transfer pesto to a bowl and cover the surface of the pesto with plastic wrap. Chill up to 2 days.
Notes
Great recipe
Thank you Paula! I’m glad you liked it! Happy cooking!
This parsley pesto is delicious!
So many uses. Great idea for my big winter parsley crop. Thanks for sharing
I’m so glad you like the recipe, Debra! Thanks for letting me know!
Thank you for ideas & ingredients. Of course I won’t keep to exact measurements
You’re welcome, Sonja! Let us know what adjustments you made and how they worked for you!
Great recipe! Do you think pine nuts could be used instead of walnuts? Thanks!
Hi Stephany, thanks for your question and sorry it has taken me a few days to get back to you! Yes, pine nuts would taste fabulous in this! I have several other pesto recipes on my site that use pine nuts, so I wanted to switch it up for this Lemon-Pepper Parsley Pesto, which is why I didn’t use them. 🙂 Enjoy!
Very good recipe, especially for my son who’s allergic to dairy. I made it in a Magic Bullet instead, adding all the ingredients at the same time and just a little water to make the machine run and it came out perfectly
Thanks for your comment Vidya. I’m glad it worked for you and your son! Cheers!
Yum, so fresh..putting it on homemade pasta..
Thanks for your comment. That sounds so delicious! Enjoy!
I have lots of parsley on the deck. Will make it soon. Sounds great.
Thanks for the comment, Tim! Let me know how you like it! It freezes well if you can’t use it all right away.
Can I freeze it?
Hi Joanna, yes, you can absolutely freeze the pesto. I do it all the time! Spoon it into smaller airtight containers and freeze up to 3 months. Or, if you have ice cube trays, you can spoon the pesto into the individual cubes; cover and freeze in the trays and then pop the pesto cubes out once they are totally frozen. Then store the pesto cubes in a larger airtight container. Pull out a cube or two whenever you need it! This method is what I do and it is really convenient!
Hello. Can you use chestnuts or almonds instead of walnuts? Thanks
Hi Emily, thanks for your question! Almonds, pistachio nuts, or pine nuts would all be great substitutes for the walnuts in this Lemon Pepper Parsley Pesto recipe. I have never used chestnuts in pesto before, so I hesitate to say they would work, but I imagine that if you roast them first, they should work fine. If you end up using the chestnuts and like how it turns out, please leave a comment back to let us all know! Thanks!
Instead of walnuts I used roasted pumpking seeds. It was DELICIOUS!!!! the lemon peel REALLY makes this pesto awesome, thanks for the idea!!!
That sounds like a great swap! Thanks for letting me know it worked well. Glad you liked the recipe!
Thank you so much for the recipe so nice xx
Thanks for the comment, Bal! I’m glad you liked the recipe!
Delicious as-is, but even better served over pasta with goat cheese crumbles. They melt over the hot pasta and add a rich creaminess that really makes the sharp pesto flavors pop.
Hi Devon, I’m glad you loved the pesto, and I bet it tasted really good with the pasta and goat cheese! Thanks for letting me know!
What if your allergic to nuts ? Can I use anything else to substitute the walnuts ?
Hi Lucy, good question! You can just leave out the walnuts and the pesto will still work well and taste great. It will make just a smidge less for the yield. I hope you love it!
Hi Lucy, I often use toasted sunflower seeds in pesto in place of nuts.
Delicious. And super easy. I ate mine as a dip with corn chips. Couldn’t stop eating it! I love it! And the parsley was used rather gone to waste. Going to make this again for sure.
Hi! Thanks for your comment! I’m glad you love the recipe. It IS nice not to have to toss extra parsley, isn’t it? Also, I’ve never thought about using the pesto as a dip for corn chips! Brilliant idea – thanks for sharing!
Yummy delicious! My husband and I decided to get a weekly CSA box for the first time this year. In our box we got a bunch of parsley plus other veggies. What could I make with parsley? Found this on Pinterest. Oh my gosh! It is so easy and it tastes so great! Sharing with my 3 daughters-some pesto and the recipe! Thanks!
Hi Trudee, thanks for your comment! I’m so glad you loved the recipe and that it helped you use your parsley! And how nice of you to share the pesto with your daughters!
Hi I have surplus parsley and plan to make your Parsley Pesto. Seeing as I am on my own and therefore won’t be able to use it all at once, can I freeze it?
Hi Vivienne, thanks for your question! Yes, you can absolutely freeze the pesto. It works really well, and I do the same! Spoon it into smaller airtight containers and freeze up to 3 months. If you have ice cube trays, you can spoon the pesto into the individual cubes. Freeze in the trays and then pop the pesto cubes out once they are totally frozen. Then store the pesto cubes in a larger airtight container. Pull out a cube or two whenever you need it! This method is what I do and it is really convenient! Enjoy the recipe!
Thank you for your reply Laura. I have done exactly that now and so have several small containers in the freezer for when I need them! I didn’t have walnuts and I must have put a bit too much lemon juice in so I added some torn up bread (like when I make mojo sauce) and it’s a perfect consistency now. So pleased I found your recipe. It’s just so delicious and also very nutritious being full of Vitamin C. Thank you so much!
Wonderful, Vivienne! What a cool way to thicken up the pesto, using torn bread like you did. I have made sauces like that in the past, so I could see that working well. Enjoy!
Absolutely delicious! I didn’t have walnuts so I used almonds and added extra lemon (I love lemon).
Having it with beef and veggies tonight and tomorrow I want to mix it into pasta with some prawns.
That is of course if there is any pesto left!!
It is that good!
Thank you 🙂
Joanne, thanks so much for your comment and kind words! My mouth is watering thinking about how you are going to serve the pesto. Both dinners sound delicious! And, really, many different nuts would work well here – walnuts, almonds like you used, pine nuts, pistachio nuts… Happy cooking!
This is absolutely delicious! I was a little skeptical as basil pesto is my favorite, but I really needed a recipe for the extra parsley coming from my garden and this was soooo yummy over veggie noodles! I used a bit more garlic and nuts than recommended, with a combination of cashews and pine nuts. Just lovely. Thank you for the recipe!
Abby, thank you so much for your raving review! I love that you took the recipe and made your own tweaks to fit your preferences. Thanks for sharing what you did and how you served it. It would definitely make veggie noodles taste great! Cheers!
Thank you so much this easy peasy parsley pesto is one of .. if not the best pesto recipe I’ve tried!!!
Thanks for the rave review, Amy! I appreciate you taking the time to comment!
This is better than basil pesto. I am delighted
Now that’s saying something! Thanks for your comment!
Go light on the oil then mix the pesto with some mayo for an amazing sandwich. I made chicken salad with lemon pepper parsley pesto mayo last night and it was amazing. Add some red onion.
Ryan, thanks for your comment and the suggestion! You had me at mayo…what a great idea! And I can imagine it tasted fantastic made into chicken salad. Yum! Thanks for sharing!
What about preserving it, in small jars
Hi Andrea, unfortunately the make up of this pesto wouldn’t work well for home canning. Pesto is a low acid food (even with the addition of lemon juice in this recipe), which means the growth of very harmful bacteria could happen in the pesto if canned. Even if you used a pressure canner, it would be too risky to try. The pesto can be frozen and holds well for several months in the freezer! Thanks for your question!
Could u substitute pecans for the walnuts?
Hi Amy, pecans will technically work but will have a different flavor profile than the walnuts. If you have pine nuts or unsalted pistachio nuts, the flavor of either of those might work better than pecans. But, if pecans are all that you have, they will work fine. Let me know how it turns out!
Thank you for sharing this recipe. I have an over abundance of parsley growing in my garden and didn’t want it to go to waste. I found your recipe and made it just this morning and it is definitely a keeper.
Donna, I’m glad you enjoyed the recipe, and that it helped you use up your extra parsley! Thanks for letting me know!
Can you use the stems with the leaves
Hi Jenny, good question! I would cut off the thicker stems that are below most of the leaves, but if you use the stem part that is in amongst the leaves, that should work fine! The tougher, thicker leaves may make the pesto a little pulpy and not as creamy. Enjoy!
Made this with limes as I had so many, different again with the lemon but just as yummy
Oh, interesting, Jill! I bet that was good. Thanks for sharing!
Such a great idea for using parsley. My mother swore by its health benefits. Also I am glad it utilizes walnuts and not pine nuts as they are so expensive. Will be making this as well as using parsley in tabouleh.
Thanks, Michele! Yes, herbs are so good for you and add so much flavor to recipes! Enjoy the pesto and tabouleh!
Love this recipe, bought a huge bag of parsley on sale, and decided to try making the recipe and it was super easy and delicious will make some to freeze now.
Thanks Evelyn
Thanks, Evelyn! I appreciate your comment! Enjoy!
Great recipes
Thanks Edelquin! I appreciate your comment!
A fantastic no cook sauce for pasta, my secret ingredient was to add six stuffed green olives, and for me this worked a treat. Lots of parmesan, amazing! This is a keeper.
Thanks for sharing, Jan! I love the addition of the olives!
I have curly parsley not italian. I wonder what the difference in taste will be? Anyone know?
Hi Elizabeth, curly parsley would work just fine for this recipe! It will taste slightly different but the flavor will still be great and work well with the other ingredients. For me, Italian parsley is a little more fresh tasting and more mild. I feel like curly parsley has a stronger, more vegetable-like flavor, but I’m not sure if that’s the best way to describe it. Let me know how it turns out for you!
I am a guyanese and I blend all the herbs with garlic ,hot pepper, ginger and blended with olive oil, I use it on anything, meat, fish, pasta, and other stuff.
That sounds wonderful! Love the idea of adding ginger! Thanks for your comment.
Absolutely very good recipe
Thank you for letting me know you loved it!
Absolutely very good recipe
Delicious
Thanks for your comment, Cher! Glad you liked it!
I don’t add oil to foods. Have you added tahini or water to thin and mix?
Hi Marty, the consistency would be different if you don’t use oil to thin the pesto, but ultimately, water would work. It would likely dilute the flavor and possibly affect the color too. Tahini is an interesting idea too – it would add a unique flavor that I think could work here. Depending on how much you use, the color of the pesto would change. Let me know if you end up trying either of those options!
Parsley was growing like a weed. Searched ‘what can I do with parley’ and found this. I’m dairy and night shade intolerant, so grateful no cheese and I skipped cayenne. After sampling, almost ate it all with chips. A little self control well worth it. Was great on grilled fish Plan to follow other comments and add with mayo for sandwich or salad, top hummus when serving or maybe just eat with chips.
My garden thanks you!
I’m so glad you liked this recipe, Lisa! And glad you were able to make it work for your eating style. I also have a dairy free basil pesto recipe on my site if you need that. Thanks for your comment!