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Parsley pesto in an ice cube tray.

Parsley Pesto

This parsley pesto is so easy to whip up and it freezes beautifully! Made with toasted walnuts and no cheese!
Course Condiment
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 16
Calories 168kcal


  • Food Processor
  • The Modern Vegetarian Kitchen
  • Food Saver


  • 1 1/2 cups walnuts toasted
  • 4 cups flat-leaf parsley packed
  • 2 cloves garlic peeled
  • 1 teaspoon lemon zest finely grated
  • 3 tbsp lemon juice fresh squeezed
  • 3/4 cup extra virgin olive oil
  • 1 teaspoon kosher salt


  • Using the metal blade of your food processor, grind the walnuts until they are a fine meal.
  • Add the parsley, garlic, lemon juice and lemon zest and pulse until coarsely chopped.
  • Drizzle in the olive oil with the motor running until pesto is even chopped and to the texture you want.
  • Stir in salt and taste and adjust seasoning.


To store in the fridge, place in a lidded jar and cover with a layer of olive oil.  It will keep for about 2 weeks. 
It will keep in the freezer for about 6 months and then it might lose some of it's fresh flavor. I like to freeze mine in ice cube trays and then store the cubes in a vacuum sealed bag. 


Calories: 168kcal | Carbohydrates: 3g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 154mg | Potassium: 134mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1264IU | Vitamin C: 21mg | Calcium: 32mg | Iron: 1mg