Easy Blender Basil + Parsley Pesto

As a third-generation Italian, it’s practically a rite of passage to get really good at making our own version of a homemade pesto recipe. And, although nothing will ever beat my Nonna’s homemade pesto, this recipe comes pretty close.

First off, it’s such a quick and easy recipe to make (you know how I love a low-maintenance, lazy recipe!). All you need to do is throw everything into a blender, food processor or bullet blender and pulse until your desired consistency! Not to mention that it is truly the perfect combination of garlic, basil, olive oil, parmesan and a hint of citrus, with a little “bite” from the parsley.

While you absolutely can swap the parsley for any other variety of greens (try spinach or kale!) - I'm a parsley lover through and through.

The Antioxidant + Nutrient-Packed Power of Parsley

Now, if you haven’t tried parsley and basil pesto before… you absolutely have NO idea what you’re missing!! Parsley is truly one of the most underrated herbs out there. I find it goes well with absolutely everything. I usually top it on curries and chilis (like my Thai Shrimp Curry), as a garnish on recipes like my Easy Fish Tacos, or even use it in sauce recipes - like this pesto!

Needless to say, parsley is a staple herb in my household - not only for its versatility in recipes but also for its variety of health benefits. It’s packed with Vitamin C (seriously, 100g parsley is already 220% of your daily recommended intake of Vitamin C), but it’s also super rich in calcium, iron, magnesium and fibre - the list goes on and on! It really is a wonderful herb to integrate into any nutritious well-balanced diet.

Give this recipe a try and let me know what you think.

Easy Blender Basil + Parsley Pesto


  • 1 cup fresh Italian parsley

  • 1 cup fresh basil leaves

  • 2 cloves garlic

  • ¼ cup pine nuts

  • ½ cup Parmigiano cheese, grated

  • ⅓ cup extra virgin olive oil

  • 1 tbsp lemon juice

  • ½ tsp salt


  1. Place all ingredients into a blender (or bullet blender, like this!) and pulse until thoroughly combined to your desired consistency. The longer you blend, the smoother it gets!

  2. Pour pesto into a storage container or mason jar and refrigerate for up to 1-2 weeks. Use it as a topping for breakfast foods - like these Pesto Eggs - or as a spread in sandwiches, on pizzas or in pasta dishes.


Serving size: about 1 tbsp

Servings per container: 16

Calories per serving: 72

Fat, 7g

Carbohydrates, 1g

Protein, 1g

Psst -

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