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Chef Megan Mitchell

Online Cookbook

Parsley Pesto

  • Complexity: very easy
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Parsley Pesto


  • 2 cups curly or flat leaf parsley
  • 1/3 cup toasted nuts (pine nuts, almonds or walnuts)
  • 1/3 cup high quality extra virgin olive oil
  • 2 garlic cloves, peeled
  • 1 small lemon, zest and juice
  • Salt and pepper, to taste
  • Pinch of chili flakes, optional
  • 1/2 cup freshly grated parmesan cheese, grated on a Microplane zester
  • Honey, optional


  1. In a high power blender combine the parsley, toasted nuts, EVOO, garlic, lemon zest and juice, a large pinch of salt and pepper and chili flakes if using. Blend on high until a smooth, bright green sauce is formed.

  2. Pour the sauce into a bowl and stir in the cheese. Taste for seasoning, adding more salt or pepper if needed. If it tastes a little bitter you can add a tsp. or two of honey.

  3. Store in an airtight container for 3-4 days. Toss with pasta, pour over grilled chicken, fish or meat. Drizzle over a pizza, dip bread into it or toss with veggies.

    Recipe Courtesy of Megan Mitchell

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