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Olive and Parsley Pesto

Rated as 4.67 out of 5 Stars

"Yummy on everything."
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10 m servings 123
Original recipe yields 8 servings (1 1/2 cup)


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  1. Blend olives, parsley, walnuts, olive oil, Parmesan cheese, and garlic in a food processor until evenly mixed.


  • Cook's Notes:
  • Any variety of olives (green, black, or kalamata olives) can be used.
  • Pine nuts can be substituted for the walnuts.

Nutrition Facts

Per Serving: 123 calories; 12.5 2.4 1.6 1 179 Full nutrition

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This is SO easy and SO good. I used green olives. It was a great way to use up parsley that is exploding in my tiny herb garden.

WOW. Fantastic! I did add a tiny bit of salt, but that was my only change and my personal preference. This was awesome as a dip for pita chips, pretzels and crackers, but I could totally see usi...

Yum. I didn't have walnuts so used sunflower seeds as a nutty replacement. The pesto still tasted very delicious.