The Washington Post

Parsley Pesto

Parsley Pesto 1.000
Jun 26, 2009

This is a great sauce for any broiled or grilled chicken or fish, as well as shiitake mushrooms or other mushrooms that have been browned in butter.

Make Ahead: The pesto can be refrigerated in an airtight container for up to 1 week, or it can be frozen for up to 1 month.

Servings: 1 cup
  • 2 cups loosely packed flat-leaf parsley leaves, washed and dried
  • 1 large clove garlic, crushed
  • Zest and juice of 1 medium lemon
  • 1/4 cup walnut pieces, lightly toasted in a dry skillet
  • Pinch salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil


Combine the parsley, garlic, lemon zest and juice, walnuts, salt, pepper and 1/4 cup of the oil in a food processor. Pulse a few times until the mixture is coarsely chopped. With the motor running, gradually add the remaining oil to form a creamy sauce. Stop the machine occasionally to scrape down the sides, if needed. Taste and adjust the salt as needed.

Rate it

Recipe Source

Adapted from "How to Cook Everything (Completely Revised 10th Anniversary Edition)," by Mark Bittman (Wiley, 2008).

Tested by Monica Bhide.

E-mail questions to the Food Section.

E-mail questions to the Food Section at

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per tablespoon: 97

% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 14mg 1%

Total Carbohydrates: 1g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 0g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read Lifestyle
Show Comments