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A bowl of basil and parsley pesto, fresh basil leaf, cheese grater, and a wedge of parmesan cheese on a wooden cutting board, surrounded by fresh parsley and basil, and other pesto sauce ingredients.
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Basil and Parsley Pesto

This easy basil and parsley pesto recipe blends fresh herbs, garlic, pine nuts, Parmesan, and a splash of lemon and balsamic vinegar for bright, balanced flavor. Perfect for pasta, sandwiches, and more.
Prep Time10 minutes
Total Time10 minutes
Course: Sauces
Cuisine: Italian
Servings: 6 servings
Author: Lynne Webb

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

Serving: 0.25cup | Calories: 180 | Total Fat: 19g | Cholesterol: 2mg | Sodium: 437mg | Carbohydrates: 2g | Fiber: 1g | Sugar: 1g | Protein: 2g