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Vibrantly flavored and incredibly versatile, basil and parsley pesto is a quick and easy sauce that can be used in many different ways. Using a mix of fresh basil and flat-leaf parsley keeps the flavor bright without being overpowering, and a splash of balsamic vinegar adds a subtle sweetness that balances the anise notes of the basil and the richness of the cheese.
Whether you toss it with pasta, spoon it over grilled chicken, or use it on a sandwich, this pesto is as flexible as it is flavorful. Unlike all-basil recipes, this version is mellowed a bit by the parsley, making it an easy choice for just about any dish that needs a boost of fresh herbaceous flavor.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
BASIL: Fresh basil is the ingredient that delivers the bold, signature flavor of this pesto. When shopping, look for bright green leaves, free from dark spots and wilting, and give it a sniff. Aroma means flavor!
PARSLEY: Flat-leaf parsley has a mild, grassy flavor that tempers the intensity of the basil, making this pesto a more balanced and versatile version.
PINE NUTS: Pine (pignoli) nuts add a creamy, nutty flavor to pesto and are the traditional choice in authentic Italian recipes. Walnuts are a popular substitution, but their assertive flavor can alter the pesto’s overall flavor.
Overview
How to Make Basil and Parsley Pasta
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by prepping the herbs. Strip the leaves off the basil and parsley, discard the tough stems and give the garlic a quick chop. Put the herbs, garlic, nuts, Parmesan, balsamic, lemon juice, and olive oil into the work bowl of your food processor.
Pulse until you get a thick, spreadable paste that still has a little texture to it. Taste and adjust the seasoning if needed.
Kitchen Tip
Basil and parsley pesto will keep for up to 3 days in the refrigerator. Store it in a small, tightly sealed container to reduce air exposure, and pour a thin layer of olive oil over the top to help preserve its color and freshness.
Delicious Ways To Use Basil Pesto
Need some creative ways to use basil and parsley pesto in your everyday cooking? Try it in Savory Pesto Zucchini Bread, where it’s blended with Parmesan cheese for a savory twist on a classic quick bread. Or make a meal out of Eggplant Napoleons with Pesto, stacks of roasted eggplant layered with tomato and fresh mozzarella.
Here are a few more ideas that don’t need a recipe:
- Toss with pasta and diced fresh tomatoes and top with grated Parmesan.
- Spread on toasted baguette, top with sliced tomatoes and cheese, then broil.
- Use instead of red sauce on pizza or flatbread.
- Spread on a grilled cheese sandwich made with fontina and mozzarella.
- Stir into vinaigrette to liven up a salad.
- Use as a topping for a grilled chicken sandwich.
- Spoon over broiled fish just before serving.
Basil and Parsley Pesto
Ingredients
- 2 cups basil leaves, loosely packed
- 3/4 cup flat-leaf (Italian) parsley leaves, loosely packed
- 2 cloves garlic, peeled and roughly chopped
- 6 tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon lemon juice
- 1/4 cup pine (pignoli) nuts
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon salt
- Freshly ground black pepper
Instructions
- Remove the tough stems from the basil and parsley and loosely pack the leaves into measuring cups (2 cups basil, 3/4 cup parsley).
- Add the garlic to the work bowl of a food processor along with the olive oil, balsamic vinegar, lemon juice, pine nuts, Parmesan cheese, and salt.
- Add the basil and parsley leaves. Season with a few grinds of black pepper.
- Pulse until the mixture becomes a thick, slightly chunky paste. Scrape down the sides if needed. Taste and adjust seasoning.
- Transfer to an airtight container and refrigerate. Basil pesto is best when used within 3 days for peak flavor. Makes about 1-1/2 cups.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
