Leftover parsley, or any fresh herb, with a few other pantry ingredients comes together in this bright pesto recipe. While I use unsalted peanuts — a common snack I have on hand — any unsalted light nut works, especially if you or someone has a peanut allergy.
Ingredients:
- 2 cups fresh parsley leaves
- 2 tablespoons unsalted roasted peanuts; traditionally pine nuts are used. Unsalted cashews and walnuts are also great!
- 2 cloves of garlic, smashed
- 1/2 cup olive oil
- 1/2 grated parmesan cheese
Directions:
- If not starting with grated parmesan, use the food processes to grate until you get a medium sand consistency. Place into a bowl and set aside.
- In the empty processor bowl, add the parsley, peanuts, and parsley. Pulse until the leaves are small minced.
- While the processor is running, drizzle in the olive oil. I like a thicker pesto so may use less olive oil than called for.
- Blend until your preferred consistency. Add in parmesan cheese. Pulse a few times until well incorporated.
- Use the same day or freeze for up to three months.
Options:
- Consider the nut choice based on any allergens of your family or guests.
- I prefer to grate my own parmesan from the block to help ensure the best flavor and versatility of the ingredient without all the added fillers.
Salt Swaps:
- Making your own pesto vs. store purchased drastically reduces the amount of added salt.
- This pesto gets its sodium entirely from the fresh parmesan cheese.
- Using an unsalted peanut, or any nut, is also a great sodium reduction.
- By grating your own parmesan cheese vs. store purchased you reduce not only the added sodium but also “non-caking” fillers added by many producers.
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