Homemade Parsley or Basil Pesto

by Michele Pesula Kuegler | April 6th, 2015 | Recipes, Spreads & Sauces

Why buy pre-made pesto when you can make your own perfectly flavored pasta topping with only 5 ingredients!

Pesto made with basil or parsley

Homemade Parsley or Basil Pe

Michele Pesula Kuegler

Prep Time 10 mins
Total Time 10 mins

Course Main Course

Servings 2



  • 1 cup basil or parsley leaves
  • 2 cloves garlic minced
  • 1/4 cup walnuts
  • 1/4 cup grated parmesan
  • 1/4 cup olive oil
  • Salt & pepper



  • Measure basil or parsley, pushing down gently to get a full cup.
  • Transfer to a food processor or Magic Bullet.
  • Add garlic, walnuts, parmesan, and olive oil.
  • Process until puréed. (If using Magic Bullet, you will need to shake it to complete this task.)
  • Season with salt and pepper to taste.

Keyword pesto

When I first tried pesto, I was in college, and I found it to be rather unenjoyable. So, for the next decade or so I avoided eating it. No pasta dishes, no dipping sauces, no appetizers that contained pesto. Then about a decade ago, I gave pesto another try, and I had a completely different reaction. Where had this salty, cheesy, garlicky creation been?

Maybe my palate had changed, maybe I had a better version of it. Whatever the reason I now was a fan of pesto. Of course, I thought that only basil-based pesto would be tasty. I couldn’t imagine using other herbs. Thus, if there were no basil in our herb garden or in the produce department, there would be no pesto. Again, I was proven incorrect. My husband made a pesto with parsley, and I found it to have a different, yet delicious flavor. This discovery makes shopping and cooking so much easier.

If you’re looking for a totally different spin on pesto, give this roasted red pepper pesto a try.


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