Basil & Parsley Pesto

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With LOADS of fresh parsley this week I was excited to make a sauce that I could freeze and/or keep in the fridge a bit longer than the fresh herbs would survive.  After browsing through several recipes I landed on this one that was an equal ratio of basil to parsley.  I’m going to keep my post short and sweet tonight as I head to the couch for some solid relaxation time. Happy to have this simple and easy pesto in my Pantry Portfolio now!

  • 1 cup of tightly packed parsley
  • 1 cup of tightly packed basil
  • 2 cloves of garlic
  • 1/2 cup olive oil
  • 1/2 cup parmesan cheese
  • Salt and pepper to taste


Steps and Notes:

  1. Combine all ingredients into a food processor and pulse for 20-30 seconds or so
  2. Ideally, let cool in the refrigerator for a few hours to allow the flavors to meld before serving


Thoughts for Next Time:

  • Add pine nuts or walnuts to the mixture
  • Add lemon
  • Use this in recipes such as: homemade pizza, egg muffins, pasta with fresh tomatoes, or as a topping for chicken, fish, or burgers


  1. I was experimenting with pesto yesterday, got so excited and didn’t jot down measurements…:-)
    Your pesto sounds amazing, and such a lovely combination. Have a lovely weekend Deb.


  2. Nice and green and vibrant pesto. I hope you had a nice relaxing evening. 🙂

    Liked by 1 person

    1. Thank you! Any tips for what I can do with the leftover pesto I have?

      Liked by 1 person

      1. I’d toss it with some pasta, feta cheese, black olives and walnuts or some other nuts. YUM!

        Liked by 1 person

      2. Yum indeed! Thank you for the idea.

        Liked by 1 person

  3. Oh this looks great! I will have to try this. 🙂

    Liked by 1 person

    1. It is such a versatile sauce – I think you will love it! Thank you for the note, and I’d love to know what you think if you make it (and if you have any ideas for making it even better!) -Deb

      Liked by 1 person

      1. Oh I definitely will. 🙂

        Liked by 1 person

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