‘Chuck It All In’ Basil and Parsley Pesto Recipe

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I love pesto and it can be a great way to use up any odds and ends that you have lying around at the back of the fridge. This is my ‘Chuck It All In’ Basil and Parsley Pesto recipe which can easily be adapted to suit the ingredients you already have or that need using up.

Pesto is one of those ingredients that many of us buy without realising just how easy it is to make at home.

While I do like shop-bought pesto, I’m one of those people that buys it for one recipe and then doesn’t end up using it again for months and months. And while it does keep reasonably well, it doesn’t keep that well.

Basil and Parsley Pesto Recipe

Making my own basil and parsley pesto recipe means I can make as much as I need for one dish without worrying about how it’s all going to get used up. It also means it’s really easy to add or omit different ingredients.

Here are six reasons to make your own pesto at home:

• It’s a great way to use up herbs and leafy greens that are going a bit yellow or that are leftover from other recipes.
• You can easily make it nut-free or vegan depending on your preferences.
• It can be made a bit healthier by using less oil and replacing it with water (this works especially well if you’re using the pesto for a pasta dish as you can use a little bit of pasta water).
• You can make it as strong or as mild as you like. Not a huge fan of basil? Half the amount and substitute with parsley.
• It’s quick, easy and cheap to make and can be used in a multitude of ways.
• Can be made ahead of time so it’s perfect for dinner parties.

‘Chuck It All In’ Basil and Parsley Pesto Recipe

For this recipe, I used mostly parsley because that’s what needed using up, but you could use any combination of herbs you like. Basil is needed to give it that typical Pesto taste but you can add as much or as little as you like.

Pesto is an awesome way to use up ingredients such as spinach, rocket, mixed/bagged lettuce leaves, especially if they’re past their best. As you can see from the image below, my parsley was looking a bit yellow.

To keep things simple my recipe follows a simple pattern of 2 parts herbs and leaves to 1 part cheese and 1 part olive oil. Seasonings like salt, pepper and lemon juice can then be added to taste.

Parmesan cheese isn’t always vegetarian so do check if you’re making this for veggie friends.

Where are the pine nuts?

I’m not keen on pine nuts so don’t use them in this recipe, but of course, you can add some if you like. You could also use almonds or walnuts as a substitute or if you’re trying to use up other ingredients.

The Basil and Parsley Pesto Recipe

While I’ve listed exact quantities below, the great thing about pesto is it’s fairly flexible. If you go over or under on any of the ingredients then it’s not going to make a huge difference. Just keep blending and tasting until you’re happy. You could use flat-leaf or curly parsley for this recipe.

That’s why I call it my chuck it all in pesto recipe – I just chuck all the ingredients in together and it usually turns out fine!

Once made, the basil and parsley pesto will keep for a few days in the fridge. Make sure it is well covered with the cling film touching the top of the pesto as this will prevent the basil from turning dark green and make the pesto look less fresh and appetising.

I served the basil and parsley pesto with spaghetti topped with rosemary and fennel chicken breasts but it can be used in lots of ways including in sandwiches and paninis, as a dressing for salad, with Salmon fillets, with Gnocci, on pizza – the world is your oyster when it comes to this pesto recipe!

Parlsey and Basil Pesto

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Ingredients

  

• 100 grams herbs and or salad leaves leaves this can be any combination of leafy herbs and salad leaves you like. I used approx 40 grams of basil and 60 grams of parsley
• 50 grams finely grated Parmesan this can be fresh or ready-grated
• 50 mls Olive Oil
• 3 cloves of garlic, minced or a teaspoon of easy garlic if you prefer
• 1 tbsp Lemon juice or lime in pinch
• Salt and Pepper to taste

Instructions

 

• Rinse the herbs and salad leaves in cold water and gently pat dry in a clean tea towel.
• Mince the garlic either using a garlic press or by finely chopping with a knife and grate the parmesan if you haven't already done so.
• If using a blender gently tear the herbs and add to the blender (stalks and all!) along with the garlic, olive, parmesan, lemon juice and seasonings.
• Pulse until the ingredients resemble a chunky, but not totally smooth, paste.
• If making the pesto by hand, finely chop the herbs and leaves and then mix in a bowl with all the other ingredients. You could also use a pestle and mortar but I find this doesn't work as well as I would like on the parsley.
• Taste your pesto and add more garlic/lemon/salt and pepper as desired.

Notes

You can make this recipe either by hand or by using a blender. I used a mini blender that's usually used for coffee beans. Using a blender gives a smooth overall texture whereas chopping by hand gives the pesto a more textured finish.

Both are equally delicious.