parsley pesto recipe
The Best parsley pesto recipe
What I love most about parsley pesto is how it brightens up meals without being overpowering. It’s packed with vitamins, especially vitamin K and C, and the healthy fats from the nuts give it a satisfying crunch. Plus, it’s a great way to sneak in extra greens if you’re not a big parsley fan—just blend it in, and suddenly you’re getting a little extra nutrition without anyone noticing. It’s perfect for a quick weeknight dinner or a fancy-sounding meal for company. And honestly, there’s nothing like the smell of homemade pesto wafting through the kitchen, making everything feel like a little extra effort was worth it.
Classic Parsley Pesto with Homemade Dough
A vibrant, herb-infused pesto paired with a simple, buttery dough for a fresh pasta dish that highlights bright flavors and fresh ingredients. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup fresh parsley, finely chopped
- ½ cup pine nuts (or walnuts)
- 2 cloves garlic
- ½ cup grated Parmesan cheese
- ¼ cup extra-virgin olive oil
- 1 tbsp lemon juice
- 2 cups all-purpose flour
- 1 tsp salt
- ½ cup cold butter, cubed
- 1 large egg
👨🍳Directions
-
1
Preheat oven to 400°F. In a food processor, pulse parsley, pine nuts, garlic, Parmesan, olive oil, and lemon juice until finely chopped and combined. -
2
On a lightly floured surface, combine flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg and mix until the dough holds together. -
3
Roll the dough to ⅛-inch thickness and cut into 2-inch squares. Place on a baking sheet and bake for 12–15 minutes until golden brown. -
4
Once the dough is cooked, remove from the oven. Spread a generous amount of pesto over each square and fold the edges inward to seal. Serve warm.
🔧Equipment
- Food processor
- Mixing bowls
- Rolling pin
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Parsley Pesto with Homemade Dough Works
❓ Frequently Asked Questions About Parsley Pesto with Dough
How do I store parsley pesto for later use?
Store leftover parsley pesto in an airtight container in the fridge for up to five days. To extend freshness, freeze portions in ice cube trays for up to three months—just thaw in the microwave or warm gently in a saucepan before using.
Can I substitute basil for parsley in this pesto?
While basil is more traditional for classic pesto, parsley adds a milder, slightly peppery flavor that works well in this recipe. If using basil, reduce the garlic slightly to balance its intensity, and add a pinch of lemon zest to brighten the taste.
What’s the best way to make sure the pesto stays creamy?
For a smoother texture, pulse the ingredients in the food processor for an extra 10–15 seconds after blending the nuts. If the pesto thickens too much, thin it with a splash of olive oil or warm water. Avoid over-blending to prevent a grainy consistency.
How can I use parsley pesto beyond pasta?
Parsley pesto is incredibly versatile! Toss it over grilled chicken or fish, spread it on sandwiches, or mix it into soups and mashed potatoes. It also works as a marinade for tofu or veggie burgers, or as a dip for roasted veggies and fries.
