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Lemon-Pepper Parsley Pesto

Lemon-Pepper Parsley Pesto is a simple way to use up extra parsley. It’s like a sophisticated version of lemon-pepper seasoning and can be used in all the same ways you would traditional basil pesto. It’s fresh, flavorful, and easy to make. Plus, it’s a dairy free pesto that uses no cheese. Use it fresh or freeze it for later!


  • tablespoons chopped walnuts, toasted
  • cloves garlic, minced1
  •  teaspoon finely shredded lemon peel
  • tablespoon lemon juice
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • tablespoons extra-virgin olive oil


    1. In a small food processor combine parsley and walnuts. Cover and process until finely chopped. Add garlic, lemon peel, lemon juice, salt, black pepper, and, if desired, cayenne pepper. Process until combined. Add oil; cover and process until well combined and nearly smooth, scraping sides of bowl as needed.
    2. Use immediately or transfer pesto to a bowl and cover the surface of the pesto with plastic wrap. Chill up to 2 days.
    3. Makes 1 cup (16, 1-tablespoon servings)