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Basil and Parsley Pesto

Toss this herby pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, like minestrone. —Lorraine Fina Stevenski, Land O’ Lakes, Florida
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    1-1/4 cups


  • 2 cups loosely packed basil leaves
  • 1 cup loosely packed Italian parsley
  • 1/4 cup slivered almonds, toasted
  • 2 garlic cloves
  • 4 teaspoons grated lemon zest
  • 1/3 cup lemon juice
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan cheese


  • Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended.
  • Store in an airtight container in the refrigerator for up to 1 week.
    Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
2 tablespoons: 148 calories, 13g fat (2g saturated fat), 3mg cholesterol, 195mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 2g protein.

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Average Rating:
  • Cory
    Mar 4, 2020

    Good but with a few caveats. It's definitely best if extra fully blended. I added some extra garlic to add some richness and I plan to drop the lemon down a little bit next time. It was very good on harissa rice, broccoli, and garlic tofu. Probably a little too unusual for your standard pasta.

  • Carole
    Aug 13, 2019

    Very disappointing. I think it may have been the honey and lemon that didn’t blend well with the other ingredients. Wish I’d stuck to my usual recipe.