This Parsley Pesto Sauce recipe has been on serious repeat in my kitchen lately. It’s the only thing I’ve been eating on pasta lately and it’s equally good on grain salads and roasted veggies. Parsley is so easy to find in grocery stores but I feel like it’s an underappreciated herbal remedy. And that really should change. Parsley is loaded with health benefits that are especially helpful as we transition from the stillness of winter into the activity of spring.
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Disclaimer: The information in this post is intended for educational and entertainment purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. It is always best to work with a qualified healthcare professional before incorporating herbs into your diet.
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Health Benefits Of Parsley
Parsley is an herb that can help support our body’s detoxification systems. And after spending the winter months cooped up inside, generally moving our bodies less, and eating heavier foods, supporting and gently stimulating our body’s detox pathways is a great way to shake off the sluggishness of winter and get energized for spring.
Parsley is a gentle diuretic that helps support kidney function without depleting the body of potassium. Parsley root is often used to treat kidney stones but adding parsley to your regular diet is a great herb to reach for any time increased urination is beneficial. It can also help the body eliminate excess fluid it may be retaining.
Parsley also helps to stimulate the appetite and can relieve symptoms of stagnant digestion like bloating, constipation, or gas. Nibbling on a bit of parsley before eating is a simple way to get those digestive juices flowing. And chewing on some parsley after eating can help freshen your breath!
Parsley, like so many of our culinary herbs, is almost ridiculously nutrient-dense. A quarter cup of parsley has about 275% of the RDI of vitamin K12, which is an important nutrient in helping to build and maintain strong, healthy bones. It also has high amounts of vitamin A, vitamin C, and folate.
Plus, it’s super high in antioxidants, meaning it can help prevent oxidative stress and chronic inflammation in the body.
Making Parsley Pesto Sauce
This parsley pesto recipe uses a combination of parsley and basil for more of that classic “pesto” flavor but I’ve made it without the basil before and it’s honestly just as good. The all-parsley version has a fresher, grassier flavor.
I use pepitas (raw, shelled pumpkin seeds) because I feel like they have the right balance of mild and nutty that complements the parsley without overpowering the flavor. But you could use basically any nut or seed you want here. Pistachio or walnut are both nice options.
I’ve found the garlic can sneak up on you in a sauce like this, so depending on my mood, I’ll sometimes go with two cloves and sometimes four. I suggest starting with just two and letting the sauce hang out for a while before adding more. Garlic has a tendency to intensify as it sits.
Lemon juice gives the sauce a nice acidity that, again, doesn’t overpower the flavor of the parsley. Parsley is a milder herb and I really like to let her shine in this recipe. But you could easily use vinegar in its place if you like. Just start with the smaller amount and taste as you go.
How much olive oil you’ll need depends on two things: the consistency you like and your method of blending. When I made this in a blender, I needed to use more olive oil to get it to blend properly and it turned into more of a smooth sauce. In a food processor, on the other hand, I didn’t need nearly as much olive oil and was able to get the more traditional pesto texture.
Storing The Parsley Pesto
This sauce freezes beautifully. I love dividing it into individual serving sizes and freezing it so I can just pop some out and into my pasta for a quick dinner. It will last in the fridge for about 5 days or so.
Parsley Pesto Sauce
Ingredients
- 1 bunch fresh parsley, leaves and tender stems about 2 big handfuls
- 1 small handful fresh basil
- 1/2 cup raw pepitas
- 2 – 4 cloves garlic
- 2 – 4 tablespoons lemon juice
- 1/2 – 1 cup of olive oil
- Salt and pepper to taste
Instructions
- Add all ingredients to a food processor or blender and blend until you reach your desired consistency. Add more olive oil and/or lemon juice, as needed.
- Taste and adjust as needed. It’s a very flexible recipe so go with what tastes good to you!
- Store sauce in the fridge for about 5 days or in the freezer for up to 3 months.
I grew just one parsley plant last year, and even that provided lots of fresh parsley. But I’m planning on growing several plants this year so that I can process and store more sauces like this parsley pesto recipe to use all winter long.
