{"id":23986,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pesto\/"},"modified":"2024-09-02T12:45:38","modified_gmt":"2024-09-02T17:45:38","slug":"pesto","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pesto\/","title":{"rendered":"Parsley Pesto"},"content":{"rendered":"<p><span data-preserver-spaces=\"true\">Parsley pesto is a versatile, vibrant sauce <\/span><span data-preserver-spaces=\"true\">that brings a burst of fresh summer flavors to any<\/span> <span data-preserver-spaces=\"true\">dish. Made with a combination of fresh herbs, garlic<\/span><span data-preserver-spaces=\"true\"> and Parmesan cheese, this pesto is perfect for pasta, sandwiches or as a dip. It&#8217;s simple to make and perfect for quick weeknight dinners or impromptu gatherings. Plus, it&#8217;s an excellent way to use up a bunch of <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-prune-herbs\/\" data-name=\"www.tasteofhome.com\/article\/how-to-prune-herbs\/\" data-module=\"content engagement\" data-position=\"embedded links\">summer herbs<\/a> or leftover parsley.<\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">Ingredients for Parsley Pesto<\/span><\/h2>\n<ul>\n<li><strong><span data-preserver-spaces=\"true\">Fresh basil or cilantro<\/span><\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> Basil provides a sweet and slightly peppery flavor, while cilantro adds a bright, citrusy note. Choose based on your preference, or even substitute with spinach for a milder taste.<\/span><\/li>\n<li><strong><span data-preserver-spaces=\"true\">Fresh parsley<\/span><\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> Parsley adds a fresh, slightly peppery flavor and fresh green color to the pesto. Use flat-leaf parsley for a more robust flavor, or curly parsley for a milder taste.<\/span><\/li>\n<li><strong><span data-preserver-spaces=\"true\">Garlic<\/span><\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> Garlic imparts a pungent, savory depth to the pesto. For a milder taste, use roasted garlic.<\/span><\/li>\n<li><strong><span data-preserver-spaces=\"true\">Olive oil<\/span><\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> Olive oil creates a smooth, cohesive sauce and adds a rich, fruity flavor.\u00a0\u00a0<\/span><\/li>\n<li><strong><span data-preserver-spaces=\"true\">Grated Parmesan cheese<\/span><\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> Parmesan adds a salty, nutty <\/span><span data-preserver-spaces=\"true\">flavor that adds to the overall taste of the<\/span><span data-preserver-spaces=\"true\"> pesto. Pecorino Romano works as well, for a sharper taste.<\/span><\/li>\n<\/ul>\n<h2><span data-preserver-spaces=\"true\">Directions<\/span><\/h2>\n<h3><span data-preserver-spaces=\"true\">Step 1: Prepare the ingredients\u00a0<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034162\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Parsley-Pesto_TOHD24_4841_ChristineMa_1.jpg?fit=700%2C1024\" alt=\"Combine herbs and garlic in food processor\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">In a food processor,<\/span><span data-preserver-spaces=\"true\"> combine the basil or cilantro, fresh parsley and garlic cloves.<\/span><span data-preserver-spaces=\"true\"> Pulse until the ingredients are finely chopped.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">Step 2: Add the olive oil\u00a0<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034163\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Parsley-Pesto_TOHD24_4841_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"Add the olive oil\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">With the food processor running, slowly drizzle in the olive oil.<\/span> <span data-preserver-spaces=\"true\">Continue processing until the sauce is smooth and<\/span><span data-preserver-spaces=\"true\"> well-blended. <\/span><span data-preserver-spaces=\"true\">If the sauce is too thick, drizzle in more<\/span><span data-preserver-spaces=\"true\"> olive oil to reach the desired consistency.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">Step 3: Incorporate the cheese and salt\u00a0<\/span><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034164\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Parsley-Pesto_TOHD24_4841_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"Add cheese and salt\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p><span data-preserver-spaces=\"true\">Add the grated Parmesan cheese and salt to the food processor. Pulse <\/span><span data-preserver-spaces=\"true\">a few more times<\/span><span data-preserver-spaces=\"true\"> until the ingredients are fully incorporated <\/span><span data-preserver-spaces=\"true\">and<\/span><span data-preserver-spaces=\"true\"> the pesto reaches your desired consistency.<\/span><\/p>\n<p><em><span data-preserver-spaces=\"true\">Editor&#8217;s Tip<\/span><\/em><span data-preserver-spaces=\"true\">: For a smoother pesto, add more olive oil<\/span><span data-preserver-spaces=\"true\">. For<\/span><span data-preserver-spaces=\"true\"> a chunkier texture, <\/span><span data-preserver-spaces=\"true\">pulse less<\/span><span data-preserver-spaces=\"true\">.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034165\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Parsley-Pesto_TOHD24_4841_ChristineMa_4.jpg?fit=700%2C1024\" alt=\"Parsley pesto by Taste Recipes is a versatile summer sauce that combines fresh herbs, garlic and Parmesan cheese.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">Parsley Pesto Variations<\/span><\/h2>\n<ul>\n<li><strong><span data-preserver-spaces=\"true\">Make it creamy<\/span><\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> Stir in a few tablespoons of Greek yogurt or cream cheese to add a creamy texture and tangy flavor.<\/span><\/li>\n<li><strong><span data-preserver-spaces=\"true\">Citrus twist<\/span><\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> Add in some <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-name=\"www.tasteofhome.com\/article\/how-to-zest-a-lemon-3-easy-ways\/\" data-module=\"content engagement\" data-position=\"embedded links\">lemon zest<\/a> and fresh juice for a bright, citrusy note that will complement the rest of the ingredients.<\/span><\/li>\n<li><strong><span data-preserver-spaces=\"true\">Herb blend<\/span><\/strong><span data-preserver-spaces=\"true\"><strong>:<\/strong> Mix in other fresh herbs like mint, tarragon or dill to create a unique and aromatic pesto.<\/span><\/li>\n<\/ul>\n<h2><span data-preserver-spaces=\"true\">How to Store Parsley Pesto<\/span><\/h2>\n<p><span data-preserver-spaces=\"true\">To store parsley pesto, transfer it to an airtight container and refrigerate for up to a week. <\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">Can you freeze parsley pesto?\u00a0<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">Yes, you can freeze parsley pesto. Portion the pesto into ice cube trays, freeze until solid, then store the cubes in a resealable freezer bag. <\/span><span data-preserver-spaces=\"true\">This<\/span><span data-preserver-spaces=\"true\"> allows you to thaw only the amount you need.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">How long does parsley pesto last?\u00a0<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">Refrigerated basil and parsley pesto lasts up to a week in an airtight container. <\/span><span data-preserver-spaces=\"true\">Frozen pesto can be stored for up to<\/span><span data-preserver-spaces=\"true\"> three months.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">Can you make parsley pesto ahead of time?\u00a0<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">Yes, you can make this parsley pesto recipe\u00a0ahead of time. <\/span><span data-preserver-spaces=\"true\">Prepare the pesto and store it in the refrigerator for up to<\/span><span data-preserver-spaces=\"true\"> a week, or freeze it for longer storage.<\/span><\/p>\n<h2><span data-preserver-spaces=\"true\">Parsley Pesto Tips<\/span><\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2034166\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Parsley-Pesto_TOHD24_4841_ChristineMa_6.jpg?fit=700%2C1024\" alt=\"Parsley pesto by Taste Recipes is a versatile summer sauce that combines fresh herbs, garlic and Parmesan cheese.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">How do you make pesto not bitter?\u00a0<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">To avoid bitterness in your pesto, increase the amount of Parmesan cheese, lemon juice or salt. Avoid overprocessing the ingredients, as this can sometimes cause bitterness.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">What else can I do with lots of parsley?\u00a0<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">Use an abundance of parsley to make parsley-based dishes like <a href=\"https:\/\/www.tasteofhome.com\/recipes\/tabouleh\/\" data-name=\"www.tasteofhome.com\/recipes\/tabouleh\/\" data-module=\"content engagement\" data-position=\"embedded links\">tabbouleh<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/article\/chimichurri-sauce-recipe\/\" data-name=\"www.tasteofhome.com\/article\/chimichurri-sauce-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">chimichurri<\/a>. You can also freeze fresh parsley for later use by chopping it and placing it <\/span><span data-preserver-spaces=\"true\">in ice cube trays with <\/span><span data-preserver-spaces=\"true\">a bit of<\/span><span data-preserver-spaces=\"true\"> water or olive oil.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">How do you reheat parsley pesto?\u00a0<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">To warm up parsley pesto, thaw it in the refrigerator if frozen, then gently warm it <\/span><span data-preserver-spaces=\"true\">in a pan with a splash of good <a href=\"https:\/\/www.tasteofhome.com\/article\/kosterina-olive-oil\/\" data-name=\"www.tasteofhome.com\/article\/kosterina-olive-oil\/\" data-module=\"content engagement\" data-position=\"embedded links\">olive oil<\/a> <\/span><span data-preserver-spaces=\"true\">over low heat. Avoid overheating to maintain its fresh flavor.<\/span><\/p>\n<h3><span data-preserver-spaces=\"true\">What to serve with parsley pesto?\u00a0<\/span><\/h3>\n<p><span data-preserver-spaces=\"true\">Parsley pesto pairs wonderfully with a variety of dishes. Toss it with pasta, spread it on sandwiches or use it as a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-pizza-toppings\/\" data-name=\"www.tasteofhome.com\/collection\/best-pizza-toppings\/\" data-module=\"content engagement\" data-position=\"embedded links\">pizza topping<\/a>. It&#8217;s also great as <\/span><span data-preserver-spaces=\"true\">a <a href=\"https:\/\/www.tasteofhome.com\/article\/green-goddess-dip\/\" data-name=\"www.tasteofhome.com\/article\/green-goddess-dip\/\" data-module=\"content engagement\" data-position=\"embedded links\">dip for veggies<\/a> or a flavorful addition to<\/span><span data-preserver-spaces=\"true\"> chicken dishes.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Perfect for pasta, as a sauce for sandwiches or as a veggie dip, fresh and flavorful parsley pesto is a versatile summer sauce that combines fresh herbs, garlic and Parmesan cheese for a delightful taste.<\/p>\n","protected":false},"author":7061,"featured_media":2038865,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305982,304328,305271,305487,304338,305334,303887,306848,305353,304350,324623,303883,307809,307789,307614],"categories-v2":[311717,308984,309216,310796,308992,309337,308478,309603,309362,309001,309177,308476,310770,310750,310591],"coauthors":[343403],"recommended_recipes":[{"post_title":"Classic Pesto","post_link":"\/recipes\/classic-pesto\/","post_image":"\/wp-content\/uploads\/2018\/01\/Classic-Pesto_EXPS_FT23_48031_JR_0921_3.jpg"},{"post_title":"Garden Pesto Pasta Salad","post_link":"\/recipes\/garden-pesto-pasta-salad\/","post_image":"\/wp-content\/uploads\/2025\/03\/EXPS_TOHD24_193248_EmilyJDavis_006.jpg"},{"post_title":"Pesto Quinoa Salad","post_link":"\/recipes\/pesto-quinoa-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Pesto-Quinoa-Salad_EXPS_HCK17_189307_D08_12_1b.jpg"},{"post_title":"Pesto Parmesan Tilapia","post_link":"\/recipes\/pesto-parmesan-tilapia\/","post_image":"\/wp-content\/uploads\/2024\/01\/Pesto-Parmesan-Tilapia_EXPS_RC23_272415_DR_09_07_10b.jpg"},{"post_title":"Pesto Pizza","post_link":"\/recipes\/pesto-pizza\/","post_image":"\/wp-content\/uploads\/2024\/03\/Pesto-Pizza_EXPS_TOHVP23_275264_MF_11_29_PestoPizza_1.jpg"},{"post_title":"Spinach Pesto","post_link":"\/recipes\/spinach-pesto\/","post_image":"\/wp-content\/uploads\/2025\/02\/Spinach-Pesto_EXPS_TOHD24_44388_AbbeyLittlejohn_4.jpg"},{"post_title":"Garlic Scape Pesto","post_link":"\/recipes\/garlic-scape-pesto-recipe\/","post_image":"\/wp-content\/uploads\/2024\/05\/Garlic-Scape-Pesto_EXPS_FT23_273857_ST_5_08_1.jpg"},{"post_title":"Parsley New Potatoes","post_link":"\/recipes\/parsley-new-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19030_TA51655D262.jpg"},{"post_title":"Lemon Parsley Potatoes","post_link":"\/recipes\/lemon-parsley-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22821_TH10523D35A.jpg"},{"post_title":"Penne with Pesto","post_link":"\/recipes\/penne-pasta-pesto\/","post_image":"\/wp-content\/uploads\/2024\/01\/Penne-with-Pesto_EXPS_FT23_274268_ST_6_27_1.jpg"},{"post_title":"Parsley Butter","post_link":"\/recipes\/parsley-butter\/","post_image":"\/wp-content\/uploads\/2017\/09\/Parsley-Butter_exps33998_CP143300B01_17_5bC_RMS.jpg"},{"post_title":"Poblano Pesto","post_link":"\/recipes\/poblano-pesto\/","post_image":"\/wp-content\/uploads\/2017\/09\/Poblano-Pesto_exps48032_TH1789928D46E_RMS.jpg"},{"post_title":"Parsley Potatoes","post_link":"\/recipes\/parsley-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps519_TH1426C37A.jpg"},{"post_title":"Parmesan Romaine Salad","post_link":"\/recipes\/parmesan-romaine-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35431_CX1194412D11_29_3b.jpg"},{"post_title":"Tomato Parmesan Salad","post_link":"\/recipes\/tomato-parmesan-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1125_GAC1115479C133.jpg"},{"post_title":"Parmesan Salad Dressing","post_link":"\/recipes\/parmesan-salad-dressing\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20986_TH10385D39A.jpg"},{"post_title":"Basil Parmesan Pasta Sauce","post_link":"\/recipes\/basil-parmesan-pasta-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Pesto Mashed Potatoes","post_link":"\/recipes\/pesto-mashed-potatoes\/","post_image":"\/wp-content\/uploads\/2021\/07\/Pesto-Mashed-Red-Potatoes_EXPS_THON21_264532_B06_17_3b_V1.jpg"},{"post_title":"Spinach-Basil Pesto","post_link":"\/recipes\/spinach-basil-pesto\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spinach-Basil-Pesto_exps171608_TH132767A05_01_7bC_RMS-5.jpg"},{"post_title":"Parsley Red Potatoes","post_link":"\/recipes\/parsley-red-potatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24937_TH10603D35A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Parsley-Pesto_EXPS_TOHD24_4841_ChristineMa_9.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pesto\/","name":"Parsley Pesto","datePublished":"2018-01-01","dateModified":"2024-09-02","prepTime":"PT10M","cookTime":"PT0M","totalTime":"PT10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Parsley-Pesto_EXPS_TOHD24_4841_ChristineMa_9.jpg","height":1200,"width":1200},"recipeCategory":"","description":"<span data-preserver-spaces=\"true\">Perfect for pasta, as a sauce for sandwiches or as a veggie dip, fresh and flavorful parsley pesto is a versatile summer sauce that combines fresh herbs, garlic and Parmesan cheese for a delightful taste.<\/span>","recipeIngredient":["1 cup tightly packed fresh basil or cilantro leaves","1 cup tightly packed fresh parsley leaves","1 to 2 garlic cloves","1\/2 cup olive oil","1\/2 cup grated Parmesan cheese","1\/4 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"In a food processor, puree all ingredients. Refrigerate for several weeks or freeze in a tightly covered container. Toss a few tablespoons pesto with hot cooked pasta."}],"recipeYield":"3\/4 cup","author":[{"@type":"Person","name":"Stephanie Gravalese"}],"nutrition":{"@type":"NutritionInformation","calories":" 97 calories","fatContent":"10g fat (2g saturated fat)","cholesterolContent":"3mg cholesterol","sodiumContent":"114mg sodium","carbohydrateContent":"1g carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"2g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.631579,"reviewCount":19,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"misscoffeepot"},"reviewBody":"<p>Super easy- great way to use up the garden harvest, or that fresh basil plant you have in the kitchen. I did add about 1\/2 c walnuts and pepitas. I portioned in little 2 oz plastic cups and popped into the freezer to use in individual portions as needed<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JMartinelli13"},"reviewBody":"<p>So easy! I used it to make another TOH recipe, Pesto Grilled Cheese, also fantastic.   <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCocktail"},"reviewBody":"The ratio is wrong! Not enough 'Leaves'...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePlane"},"reviewBody":"Super simple and delicious pesto recipe!  I made two batches ~ the first exactly a written and the second with all basil and a little less parmesan cheese as some of the other reviewers suggested.  Both were delicious.  This was a great way to use up an abundance of basil from my container garden.  I plan to freeze some of the pesto in individual ice cube trays to use later in soups.  A keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRaindrop"},"reviewBody":"I was looking for a simple pesto recipe with things I already have. I didnt want pine nuts in it. I didn't measure my basil and parsley exactly. I probably used slightly more. Freezes ok, leaving the cheese out of the recipe and adding prior to using would be better I think. I will try that next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFries"},"reviewBody":"This was so quick and easy! The only change I would make is to not add quite so much parmesan cheese. I can not wait to try this recipe with feta and sun-dried tomatoes!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePlane"},"reviewBody":"I used this sauce over my pasta and it was so good. This recipe is a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTree"},"reviewBody":"This was really good! I used basil leaves and half the Parmesan cheese. Then I used it for the sauce for making a pizza - wonderful! As long as I have fresh basil I will be making my own instead of buying. Thanks for sharing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBullhorn"},"reviewBody":"This is full of flavor and quick to make. Simply wonderful! I agree with prior reviewer & would cut back a bit on the parm. This is great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPopsicle"},"reviewBody":"I froze in mini muffin tin and then put them in freezer bag.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenChefHat"},"reviewBody":"I added 1\/4 cup pine nuts.  It was bitter compared to other recipes.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRadio"},"reviewBody":"Really easy and delicious.  Received lots of compliments!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleCocktail"},"reviewBody":"This was my first attempt at pesto - very easy!  This was so good - I made homemade pizza and used it as the sauce, put on mozzarella cheese, parmesan cheese and fresh tomatoes - yum!  Thanks for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleTeepee"},"reviewBody":"Yummmy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-05-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCone"},"reviewBody":"<p>This is my \"go to\" pesto recipe.  I love that it does NOT have pine nuts (keeps the cost down).  So tasty!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleDucky"},"reviewBody":"Can't wait!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"wellgirl"},"reviewBody":"First time making pesto and it was so easy.....glad to use up some of my basil and parsley from the herb garden!!  Used the pesto for the Grilled Veggie Tortillas recipe from this site.....everything was very good!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBoomerang"},"reviewBody":"This is very easy, uses ingredients I usually have on hand, and tastes great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldWeights"},"reviewBody":"You can use this in Tomato soup to give it a tomato\/basil bisque feel. I love this stuff!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"4841","romance_copy_dek":"<span data-preserver-spaces=\"true\">Perfect for pasta, as a sauce for sandwiches or as a veggie dip, fresh and flavorful parsley pesto is a versatile summer sauce that combines fresh herbs, garlic and Parmesan cheese for a delightful taste.<\/span>","enhanced_recipe_title":"Parsley Pesto","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup tightly packed fresh basil or cilantro leaves","IngredientText":"1 cup tightly packed fresh basil or cilantro leaves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup tightly packed fresh parsley leaves","IngredientText":"1 cup tightly packed fresh parsley leaves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 to 2 garlic cloves","IngredientText":"1 to 2 garlic cloves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup olive oil","IngredientText":"1\/2 cup olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup grated Parmesan cheese","IngredientText":"1\/2 cup grated Parmesan cheese"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Parsley-Pesto_EXPS_TOHD24_4841_ChristineMa_9.jpg","RecipeId":4841,"AttachmentSourceId":null,"AttachmentSource":"Christine Ma for Taste Recipes","PhotoCredit":"Parsley Pesto Recipe photo by Christine Ma for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Parsley-Pesto_EXPS_TOHD24_4841_ChristineMa_9.jpg","ContributorId":null,"Firstname":"Taste Recipes","Lastname":"Test Kitchen","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep\/Total Time: 10 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"3\/4 cup.","DigitalTitle":"Parsley Pesto","SubmittedTitle":"Pesto","RecipeTypeId":1,"AverageRating":4.63,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_4841_ChristineMa_7.jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":0,"TotalTimeInMinutes":10,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Pesto","OriginalSourceProject":"Pesto","ContestPlacement":"","Trailer":null,"Metadescription":"This parsley pesto recipe is a great way to use up a bumper crop. 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","NoOfRatings":19,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Parsley-Pesto_EXPS_TOHD24_4841_ChristineMa_9.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Parsley-Pesto_EXPS_TOHD24_4841_ChristineMa_9.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Parsley Pesto Tips","TipText":"<h3>How do you freeze parsley pesto?<\/h3>To freeze this parsley pesto, transfer it into an ice cube tray, then cover and freeze. Once the pesto is fully frozen, remove it from the tray, transfer it into a resealable plastic freezer bag, and return it to the freezer. To freeze it in a large batch, make sure to leave a 3\/4-inch space at the top of the container, then add a thin layer of olive oil to prevent the pesto from browning. To use frozen parsley pesto, thaw it in the refrigerator for 2 hours before adding it to your pan with a dash of oil.  <h3>How do you make pesto not bitter?<\/h3>If you find your pesto to be too bitter, try upping the Parmesan, lemon or salt. Overmixing can also sometimes cause bitterness, so only blend only until all of the ingredients are combined in the food processor.    <h3>What else can I do with lots of parsley?<\/h3>If you find yourself with an abundance of parsley, try making some <a href=\"https:\/\/www.tasteofhome.com\/collection\/ways-to-use-up-parsley\/\">recipes that use parsley<\/a>, like our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cheese-and-fresh-herb-quiche\/\">cheese and fresh herb quiche<\/a>. You can also freeze fresh parsley to use later\u2014here's <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-freeze-herbs\/\">how to freeze herbs<\/a>. <br><br><i>\u2014<a href=\" https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\">Maggie Knoebel<\/a>, Taste Recipes Associate Recipe Editor\/Tester<\/i>"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51278,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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