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.

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Recipe Source

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

Tested by Monica Bhide.

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