Name: Creamy Walnut Parsley Pesto Sauce (No Pine Nuts!)
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup toasted walnuts; 2 cups parsley (, loosely packed); 4 cloves garlic (, minced); 1 lemon (, zested and juiced); 1/2 cup parmesan cheese; 1/2 to 1 cup extra-virgin olive oil; salt and pepper (, to taste (I use 1/2 tsp salt and 1/4 tsp pepper))

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Who says you need pine nuts or basil to make delicious pesto? This creamy walnut parsley pesto sauce recipe features fresh parsley and toasted walnuts, and requires NO pine nuts and NO basil! Oh, and did I mention this easy pesto recipe can be made ahead, and only takes 10 minutes to make? Gluten-free and vegetarian.

Dairy-free or vegan? Keep reading to see how you can turn this recipe into a dairy-free and vegan parsley pesto!

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Table of Contents hide

1 The Origin Story of This Parsley Pesto

2 What can I do with lots of parsley?

3 Can I use parsley instead of basil in pesto?

4 Ingredients to Make Creamy Walnut Parsley Pesto Sauce

5 Can you use stems in parsley pesto?

6 How long does parsley pesto last in the fridge?

7 How to Make Pesto without Basil or Pine Nuts

8 What If I Don’t Have a Food Processor?

9 How Do I Make Vegan Parsley Walnut Pesto?

10 Can I Freeze this Walnut Parsley Pesto Sauce?

11 How to Serve Parsley Walnut Pesto

12 Looking for More Easy Dips & Sauces Recipes?

13 Creamy Walnut Parsley Pesto Sauce (No Pine Nuts!)

13.1 Ingredients

13.2 Instructions

The Origin Story of This Parsley Pesto

Last week, I went to my local farmers’ market to buy a few grocery items when I saw one of the vendors having an incredible deal on parsley. Quite honestly, it was a lot of parsley, but at just $3 for a truly massive bundle, it was too hard to resist! So of course, I bought it (wouldn’t you?)

When I got home, I literally just stared at the bundle of parsley. What am I going to turn this into??

I needed to figure out what to do with all of this parsley before it wilted away, and remembered that we had a dinner potluck with a few friends coming up. I had volunteered to bring pesto, but instead of buying them, I decided to make my own. Since I didn’t have enough basil or pine nuts to make traditional pesto, I decided to get creative by making pesto sauce using ingredients I had a lot of: this parsley and walnuts from my pantry.

I got to work whipping up a creamy walnut parsley pesto sauce by blending together chopped parsley, some garlic, olive oil, Parmesan cheese, lemon juice, crushed walnuts, and some spices. The result was an amazing pesto sauce that was both creamy and delicious! It was a hit at the potluck!

The next day, I used the leftovers for dinner – cooked pasta with my creamy walnut parsley pesto sauce – which turned out to be a family favorite. Since then, we’ve been using this recipe all the time. It’s a great way to use up extra parsley while avoiding traditional ingredients like basil and pine nuts, making it an overall more economic way to make pesto. I hope you love it as much as we do!

What can I do with lots of parsley?

If you find yourself with a ton of fresh herbs, like a bunch of fresh parsley, here are my favorite ways to use them up:

Make homemade pesto – we are obviously partial to this creamy walnut parsley pesto recipe.
Turn it into chimichurri
Combine with other ingredients to make a tabbouleh salad
Chop up some parsley on top of roasted potatoes
Make parsley-garlic butter
Thin down the pesto with olive oil to make salad dressing.
Add it to soups and stews for extra flavor
Use as garnish for adding color and texture to any plate

Can I use parsley instead of basil in pesto?

Yes! You can use parsley instead of basil in pesto, as we do in this parsley pesto recipe. Parsley contains many of the same flavors and aromatic compounds as basil, so it makes for a great substitution.

We especially love using either curly parsley or flat-leaf parsley blended with ingredients such as garlic, extra virgin olive oil, lemon juice, Parmesan cheese, and walnuts (or pine nuts if you prefer) to make a flavorful pesto sauce.

Ingredients to Make Creamy Walnut Parsley Pesto Sauce

1 cup toasted walnuts
2 cups parsley, loosely packed
4 garlic cloves, minced
1 lemon, zested and juiced
1/2 cup parmesan cheese, grated
1/2 to 1 cup extra-virgin olive oil
salt and pepper, to taste (I use 1/2 tsp salt and 1/4 tsp pepper)

Can you use stems in parsley pesto?

Yes, you can use stems in parsley pesto. Just make sure to cut away any woody, tough parts before adding the stems to the blender or food processor. The stems are full of flavor and I personally use them, but you are welcome to just use the leaves if you prefer.

How long does parsley pesto last in the fridge?

Parsley pesto will last in the fridge for 5-7 days when stored in an airtight container.

How to Make Pesto without Basil or Pine Nuts

In a food processor fitted with an S blade, add the walnuts, parsley, garlic, lemon zest and juice, parmesan cheese, salt, and pepper. Pulse a few times until the mixture roughly combines, occasionally scraping the sides of the bowl.
Drizzle in the olive oil, starting with 1/2 cup. Process for 20 seconds until combined. At this time, the pesto should be creamy. If desired, you can add more olive oil to thin the pesto to your desired consistency.
Use immediately, or store in an airtight jar until ready to use. Fresh pesto will keep in the refrigerator for 5-7 days. ENJOY!

What If I Don’t Have a Food Processor?

Did you know? You can still make this parsley pesto without a food processor!

The most common substitution would of course be a high-speed blender.

However, you can also make this parsley pesto with a mortal and pestle! I personally love this granite mortar and pestle from KROK, which Cosmopolitan magazine dubs the “best manual food processor!” It’s sturdy and has a larger base, which makes it perfect for grinding walnuts and a lot of parsley leaves at once.

To make this recipe using a mortar and pestle, just add half of the recipe ingredients (ratio should be the same) and manually grind the ingredients in the mortar bowl using the pestle. Making the pesto in a mortar & pestle will give it a more chunky texture, which some people actually prefer!

mortar & pestle in kitchen to make parsley pesto

How Do I Make Vegan Parsley Walnut Pesto?

You can easily make dairy-free and vegan pesto by omitting the parmesan cheese and substituting it with nutritional yeast (start with 1/3 cup and add more if needed)

Can I Freeze this Walnut Parsley Pesto Sauce?

Yes, yes, and yes! While this creamy pesto will last up to 7 days in the refrigerator, you can freeze it in individual containers (or in ice cube trays) to store for up to a year.

How to Serve Parsley Walnut Pesto

Parsley pesto is so versatile and tastes good with so many different kinds of dishes! Our favorite ways to serve pesto include:

Combine the pesto sauce with freshly cooked spaghetti to make delicious pesto pasta. No more difficult weeknight dinners!
Spread the pesto on pizza dough instead of the traditional tomato-based sauce. A great option to change up pizza nights.
Add a dollop of pesto to sandwiches for a simple way to add flavors.
Use as a dip for breads, crackers, or cut veggies.
Thin down the pesto sauce to use as a salad dressing.
Pesto makes a great topping for grilled fish or chicken.

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If you make this Creamy Walnut Parsley Pesto Sauce recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!