Parsley pesto

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Pesto di prezzemolo

This pesto captivates with its wonderful flavors of freshly picked parsley and pine nuts. The peeled almonds provide an extra nutty kick. Of course, a delicious Parmigiano Reggiano must not be missing here to make the taste experience complete. This parsley pesto recipe is perfect with any kind of pasta, but also as a delicious herb spread & dip!

4.49 from 33 ratings
A delicious sauce of fresh parsley and nuts & parmesan – fantastico!
Difficulty: easy
Cost: low
Calories: 182kcal
Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Difficulty: easy
Cost: low
Calories: 182kcal
Prep: 5 mins
Cook: 5 mins
Total: 10 mins

Ingredients list



  • Wash the parsley and remove the stems, then add to the cup of the hand blender.
    50 g parsley
  • Grate the parmesan cheese and add it to the cup along with the pine nuts and the peeled almonds.
    50 g pine nuts, 30 g almonds, 50 g parmesan cheese
  • Add a little olive oil and mix gently on low speed with the hand blender. Gradually add the remaining olive oil until the pesto has a nice creamy consistency.
    50 ml olive oil extra virgin
  • Now just season with salt and you're done!
    Buon appetito!
petersilien pesto

My tip

If you put the pesto in a small jar and seal it with a layer of olive oil, it will keep for up to 2 days in the refrigerator.
Calories: 182kcal (9%)Carbohydrates: 3g (1%)Protein: 1g (2%)Fat: 18.4g (28%)

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