Parsley Pesto Recipe

When the parsley overgrows in the herb garden, making parsley pesto is a fabulous way to make use of it. The pesto can be served as a bread spread or to top pancakes, like a condiment in wraps, or to spice up any salad or dip.

1. Pesto recipe

Suitable for:

  • Grain free diet
  • Vegetarian diet
Parsley pesto on bread

When we just couldn't get our hands on Basil we mixed parsley with coriander. Everyone in the family is happy about the pesto and loves to eat it as a spread or in our salad.

fresh parsleyParsley
fresh coriander
olive oilOlive oil
cashew nuts
parmesan cheeseParmesan
black pepperBlack Pepper
Himalayan crystal saltSalt

"Food To Grow"

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  • 4 cups of fresh parsley
  • 1/2 cup of fresh coriander
  • 1 clove of garlic
  • 1 cup of olive oil
  • 1/2 cup of cashew nuts
  • 1/2 cup of parmesan
  • Salt, pepper and lemon to taste


  1. Take of the stems and wash the fresh parsley and fresh coriander, spin dry the lot. Place it into a bowl.
  2. Peel the garlic and add it to the mix.
  3. Pour the olive oil into the herb mix and blend.
  4. Add the cashew nuts slowly while blending.
  5. Blend the parmesan cheese under (the addition of parmesan is optional). We liked it with and without, when we left it out we just added a few more cashews.
  6. The final step is to season with salt and pepper and about 2 tablespoons of freshly pressed lemon juice (add it bit by bit and taste in between).

2. Parsley Pesto Recipe

Suitable for:

  • Grain free diet
  • Dairy free diet
  • Vegetarian diet
  • Vegan diet
  • Raw diet

List of ingredients:

For 3 x 190ml

olive oilOlive oil
fresh parsleyParsley
fresh coriander
curry leaves
onionYellow onion
Himalayan crystal saltSalt
  • ½ cup of almonds soaked
  • ¾ cup of organic cold pressed olive oil
  • 1 large bundle of parsley (about 10 cups loosely filled)
  • 1 and ½ cups of coriander
  • 3 sprigs of curry leaves
  • 1 small onion sliced
  • 3 clove of garlic
  • 1 and ½ teaspoons of Himalayan crystal salt
  • 2 small organic limes, squeezed and the zest of one

Step by step method:


  • Soak half a cup of dried almonds for 4-6 hours.
  • Thoroughly wash the fresh parsley, coriander and curry leaves and spin dry the whole lot.

Use a food processor, blender or hand blender. With a smaller tool you may have to do it in two or three goes.

  1. Measure the olive oil into the food processor.
  2. Add the spin dried parsley, coriander, curry leaves and soaked almonds.
  3. Peel the small onion and the three cloves of garlic and add them roughly chopped into the processor.
  4. Sprinkle about one and a half teaspoons of Himalayan crystal salt on top.
  5. Squirt the juice of 2 small limes into the processing bowl and add the peeled zest of one into the bowl too.
  6. Process everything for about a minute or until it is one mass. If the mix seems too dry either add some water or some more olive oil.
  7. Then fill the parsley pesto into jars.

Serving suggestions:

The pesto is great for carrot pancakes or as a spread on home baked bread.

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