Parsley Pesto

Name: Parsley Pesto
Prep time: 10 min
Total time: 10 min
Yield: 12
Cuisine: Italian-American
Ingredients: 3 cups parsley, packed; 1 cup Romano cheese, shredded; 1/2 cup pepitas; 1 tablespoon lemon juice; 2 garlic cloves, roughly chopped; 1/2 teaspoon Himalayan sea salt; 1/2 cup Premium Extra Virgin Olive Oil

April 1, 2018

Parsley Pesto made with Premium Extra Virgin Olive Oil from The Little Shop of Olive Oils

This Parsley Pesto is bright, savory, and full of fresh herb flavor. It is a great way to use fresh parsley and makes an easy sauce for pasta, roasted vegetables, chicken, pork, or quick weeknight meals.

Premium Extra Virgin Olive Oil gives this pesto a smooth, rich texture and helps bring together the parsley, Romano cheese, pepitas, lemon juice, garlic, and sea salt.

Why You’ll Love This Recipe

It is a fresh, flavorful twist on classic pesto.
Parsley gives it a bright, herb-forward flavor.
Romano cheese adds a salty, savory bite.
Pepitas add texture and a nutty flavor without using pine nuts.
It is delicious with pasta, roasted vegetables, chicken, pork, or as a make-ahead freezer sauce.

Serving Ideas

Toss this Parsley Pesto with pasta, spoon it over roasted vegetables like butternut squash or green beans, or use it as a rub for roasting chicken or pork. You can also freeze it in ice cube trays so you have small portions ready for quick meals later.

Shop the Flavor

This recipe features Premium Extra Virgin Olive Oil, which gives the pesto its smooth texture and rich olive oil flavor.

Find it online or visit us in Franklin, MA to shop more olive oils, balsamics, and pantry favorites.

Parsley Pesto

The Little Shop of Olive Oils

Servings

Prep Time

10 minutes

Calories

115

Cuisine

Italian-American

Ingredients

3 cups parsley, packed
1 cup Romano cheese, shredded
1/2 cup pepitas
1 tablespoon lemon juice
2 garlic cloves, roughly chopped
1/2 teaspoon Himalayan sea salt
1/2 cup Premium Extra Virgin Olive Oil

Directions

Add the parsley, Romano cheese, pepitas, lemon juice, garlic cloves, and Himalayan sea salt to a food processor.
Pulse until the parsley is finely chopped and the ingredients are combined.
Turn the food processor on and let it run while slowly adding the Premium Extra Virgin Olive Oil.
Once the olive oil is fully incorporated and the pesto is smooth but still slightly textured, turn the food processor off.
Taste and adjust salt or lemon juice if needed.
Use immediately with pasta, roasted vegetables, chicken, or pork, or freeze for later in ice cube trays.