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Parsley Pesto


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Parsley Pesto


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Parsley Pesto

Use on tomatoes or pasta or anything.


  • Ready Time : 0 min


1 1/2 cups


  • 1 bunch Italian flat-leaf parsley
  • 3 medium cloves garlic
  • 1/2 cup pignoli nuts (pine nuts)
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup grated fresh Parmesan cheese
  • 1/4 cup grated fresh Romano cheese
  • salt and freshly ground black pepper to taste


Remove and discard the parsley stems, wash and dry the leaves and place in a food processor work bowl. Add the garlic and pignoli nuts and process for 15 seconds. Scrape the sides of the work bowl and process for another 15 seconds. With the machine still on, add the olive oil gradually through the pinhole in the feed tube. Process until smooth. Stir in the Parmesan and Romano cheeses, taste for seasoning and add salt and pepper to taste.

About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




2 Responses to Parsley Pesto

  1. avatar says: frippie

    Is there a good way to make this pareve, without using any dairy replacement type of product? Also, I know it’s pine nuts that make a pesto, but is there a less expensive ingredient that would work? Thank you.

  2. Yes. Pesto, which just means “pounded” is very versatile. You can use walnuts instead of pine nuts. Leave out the cheese. Taste and add lemon juice to give it some tang.

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