Got a bunch of parsley in the fridge and not sure what to do with it?
Turn it into pesto.
This easy parsley pesto pasta combines fresh parsley, toasted cashews, Parmesan, lemon, and olive oil to make a fresh, creamy sauce in just a few minutes. Toss it with your favorite pasta and you’ve got a simple vegetarian dinner that’s perfect for busy days.
It’s also a great alternative when you want homemade pesto but don’t have fresh basil on hand.
Why You’ll Love This Recipe
- Ready in about 20 minutes
- A great way to use up fresh parsley
- Made with simple ingredients
- No cooking required for the sauce
- Fresh, nutty, and slightly lemony
- Perfect for a quick vegetarian dinner
What Does Parsley Pesto Taste Like?
Parsley pesto tastes fresh and herby but is a little different from traditional basil pesto.
Toasted cashews add richness and a slightly sweet, nutty flavor, while Parmesan provides plenty of savory flavor. Lemon keeps the pesto fresh and bright.
The result is a simple green sauce that’s flavorful without being heavy.
What to Do With a Bunch of Parsley
We’ve all bought fresh herbs for one recipe only to find half a bunch still sitting in the fridge a few days later.
Pesto is one of the easiest ways to make sure those herbs don’t go to waste.
And you don’t have to use parsley pesto only with pasta. Try it:
- Spread inside a sandwich or wrap
- Drizzled over a grain bowl
- With roasted potatoes
- On toast with tomatoes
- With roasted or grilled vegetables
- Stirred into cooked grains
- As a sauce for a quick lunch bowl
You can even make the pesto ahead and keep it in the fridge, then use it to build different meals throughout the week.
Easy Add-Ins
Want to turn this simple pasta into a bigger meal? Add:
- Cherry tomatoes
- Roasted broccoli
- Green peas
- White beans
- Crispy tofu
- Roasted zucchini
- Fresh arugula
- Crumbled feta
White beans are particularly easy—just drain a can and stir some into the pasta for extra protein and a more filling dinner.
Can I Make the Pesto Ahead?
Yes. Prepare the parsley pesto in advance and store it in an airtight container in the refrigerator for about 3 days.
A thin layer of olive oil over the surface can help protect the pesto from air and keep its fresh green color for longer.
Then all you need to do at dinner time is cook the pasta and stir everything together.
More Easy Pesto & Pasta Ideas
If you’re looking for more simple pasta dinners, try:
- Creamy Pistachio Pesto Pasta – a rich pesto made with pistachios, basil, Parmesan, and lemon.
- The Easiest Spaghetti with Sun-Dried Tomato Pesto – a quick red pesto made with sun-dried tomatoes and toasted sunflower seeds.
- Lemon Spaghetti with Asparagus and Feta – a fresh pasta dinner with plenty of lemon and seasonal asparagus.
- Lentil Spaghetti Bolognese – perfect when you want something a little more substantial.
An Easy Dinner for When You Have No Plan
This is the kind of recipe that’s useful to remember rather than something you need to carefully plan for.
Have pasta in the cupboard and parsley in the fridge? Add some nuts, Parmesan, lemon, and olive oil and dinner is almost done.
Instead of wondering what to cook—or letting another bunch of fresh herbs go to waste—you can turn a few everyday ingredients into a fresh homemade pesto and have dinner on the table in about 20 minutes.
Want to make meals like this easier to plan?
Ingredients
Method
- Cook the pasta according to the package directions until al dente.
- While the pasta is cooking, heat a small dry skillet over medium-low heat.
- Add the cashews and toast for a few minutes, stirring frequently, until they’re lightly golden and fragrant. Watch them carefully as nuts can burn quickly.
- Remove from the skillet and allow to cool slightly.
- Finely grate the Parmesan.
- Add the parsley, toasted cashews, Parmesan, lemon juice, olive oil, and salt to a food processor or blender.
- Blend until you have a pesto-like consistency. If the mixture seems too thick, add a little more olive oil or a tablespoon or two of pasta cooking water.
- Before draining the pasta, reserve a little of the cooking water.
- Drain the pasta and toss with the parsley pesto until evenly coated. Add a splash of the reserved pasta water if needed to help loosen the pesto and coat the pasta.
- Serve immediately with extra grated Parmesan on top.
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