Parsley Pesto with Roasted Peppers

Parsley stands in for basil to make a traditional pesto.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 cup
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1/3 cup lightly toasted pine nuts

3 cups loosely packed fresh flat-leaf parsley

1 teaspoon chopped garlic

Kosher salt

1/2 cup coarsely grated Parmesan

1/2 cup extra-virgin olive oil

1/2 cup chopped roasted red peppers


  1. Put the pine nuts in a food processor and pulse until finely ground. Add the parsley, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and top with the roasted peppers.