Parsley Pesto

Name: Parsley Pesto
Prep time: 10 min
Total time: 10 min
Yield: 9 servings, 2.0 l
Cuisine: Italian
Ingredients: 80.0 g parsley; 45.0 g pine nuts; 65.0 g Parmesan (Parmigiano Reggiano); 1.0 Garlic cloves; 160.0 ml Extra Virgin Olive Oil; 1.5 EL Fresh lemon juice; 1/2-1 TL Salt

Parsley pesto – savory, available year-round, and ready in seconds from the Vitamix.

10 minEasySauce-dressingVegetarianGluten-Free

Parsley is the everyday herb: available year-round, inexpensive, and more savory than many expect. As a pesto base, flat-leaf parsley makes an intensely green sauce with a fresh, slightly bitter character that sets it clearly apart from the sweeter basil. In the Vitamix, the fibrous stems and leaves are fully broken down and bound with the olive oil into a creamy emulsion – something a pan or mortar can rarely achieve this evenly. Parsley pesto works with pasta, as a spread on sourdough bread, as a dip for vegetables, stirred into soups, or as a seasoning base for vinaigrettes. And because parsley brings less moisture than basil, it needs a touch more olive oil – which makes the texture even smoother.

Instructions

1
Toast the pine nuts in a dry pan over medium heat for one minute until golden brown – stir as you go, they brown quickly. Take them off the heat and let them cool. Wash the parsley thoroughly and pat it carefully dry. Use only leaves and tender stems, and remove the coarse stems.
2
Add the parsley, pine nuts, Parmesan, and garlic to the Vitamix container. Close the lid and chop on setting 5 to 6 for about 10 to 15 seconds, until a coarse paste forms. Stop the blender.
3
Start the blender on setting 1 and let the olive oil run in slowly through the lid opening. Blend only until the pesto is uniform and creamy – then stop right away. You can also stir in the last third of the oil with a spoon to be sure no bitterness develops.
4
Transfer the pesto to a bowl and season with salt and, optionally, a splash of lemon juice. Use it right away, or fill it into a clean screw-top jar and store it in the refrigerator covered with a thin layer of olive oil.

Chef's Note

Parsley has a pronounced flavor of its own that is fully released during blending. If you want a milder pesto, mix flat-leaf parsley and basil in a 2:1 ratio – this is a culinarily sound combination and not a compromise.

Bitter trap: Working in stages matters for parsley pesto too. First coarsely pre-chop the parsley, pine nuts, Parmesan, and garlic on setting 5 to 6 for about 10 to 15 seconds, then stop the blender. Restart on setting 1 and let the olive oil run in slowly through the lid opening. As soon as the pesto is uniform, stop right away. You can also stir in the last third of the oil with a spoon – this is the surest way to avoid any bitterness.

Preparation: Use only the flat leaves and tender stems. The coarse lower stems make the pesto fibrous and can be used together with the cooking liquid for broths. Wash the parsley well and pat it really dry – water residue thins the pesto and shortens its shelf life.

Nutrition per 100 g

Energy	536 kcal2243 kJ
Fat	54.0 g
of which saturated fat	9.7 g
Carbohydrates	3.5 g
of which sugars	1.7 g
Protein	8.0 g
Salt	1.47 g
Fiber	1.1 g

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

What is the difference between parsley pesto and classic basil pesto?

Parsley pesto has a more savory, slightly bitter flavor instead of the sweet, anise-like note of basil. Parsley is available all year and less expensive – which makes this pesto the ideal everyday pesto for the time outside basil season. The technique in the Vitamix is identical, but the character of the pesto differs clearly.

Flat-leaf or curly parsley – which is better suited for pesto?

Flat-leaf parsley (Italian parsley) has a more intense aroma and a more tender texture – it is clearly the better choice for pesto. Curly parsley is more robust in flavor and a bit more bitter; it works as well, but produces a stronger, less rounded pesto.

Why does pesto sometimes turn bitter in the Vitamix, and how do I avoid it?

The polyphenols in olive oil change their flavor profile when the blender runs too long on a high setting. The fix: first coarsely pre-chop the parsley, pine nuts, Parmesan, and garlic on setting 5–6, stop, then restart on setting 1 and let the oil run in slowly. As soon as the pesto looks uniform, stop right away – that is the decisive step.

Can I make parsley pesto vegan?

Yes. Replace the Parmesan with 3 to 4 tablespoons of nutritional yeast – this adds umami and savory depth without animal ingredients. The pesto then tastes a little different from the original, but it is complete and also lactose-free.

How long does homemade parsley pesto keep?

In the refrigerator in a clean screw-top jar, parsley pesto keeps for 4 to 5 days. A thin layer of olive oil on the surface protects it from oxidation. Frozen in ice cube trays, it keeps for up to 3 months.

What can I use instead of pine nuts?

Walnuts and blanched almonds go well with the savory note of parsley. Walnuts add a slightly earthy aroma and are very inexpensive. Cashews make a creamier, milder pesto. Toast all nuts briefly in a dry pan before they go into the blender – this brings out their aroma clearly.

Can I also mix parsley pesto with basil?

Yes, this makes a particularly balanced pesto. A ratio of 2 parts parsley to 1 part basil is culinarily very sound: the parsley provides savory depth and structure, while the basil rounds out the flavor. The quantities stay the same – just divide the herbs accordingly.