Garlic-Free Parsley Pesto

READY IN: 5mins
Recipe by alvinakatz

We have lots of parsley in the garden and can't eat garlic. This pesto fits the bill and is tasty too. Use it thick, as the recipe makes, for a spread or garnish. For a sauce, add some of the water your pasta is cooking in. The flour in the water acts as a binder.

Top Review by sheepdoc

This was tasty, but next time, I'll use less oil. I even added twice as much parsley in case my interpretation of 2 cups, loosely packed, was too loose. Made for CQ 14.

Ingredients Nutrition


  1. Clean and remove big stems from parsley.
  2. In a food processor or magic bullet put the parsley, salt, walnuts, shallot and half the oil.
  3. Blend until pureed.
  4. Add remaining oil, lemon juice and parmesan and blend quickly.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a