• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Our Salty Kitchen
  • Browse All Recipes
  • Season
    • Fall Recipes
    • Spring Recipes
    • Summer Recipes
    • Winter Recipes
    • Holiday Recipes
  • Diet
    • Gluten Free
    • Grain Free
    • Keto
    • Paleo
    • Vegan
    • Vegetarian
    • Whole30 Recipes
  • Course
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Condiments and Sauces
    • Desserts
    • Cocktails
    • Main Dishes
    • Pasta
    • Salads
    • Side Dishes
    • Soups and Stews
  • Method
    • Instant Pot Recipes
    • Air Fryer
    • Slow Cooker
    • Grilling Recipes
    • Stir Fry
  • About
    • Let’s Collaborate!
    • Recipe Photography for Food Bloggers
    • Photography Portfolio
    • License Images
    • Contact Us
    • Privacy Policy
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • All Recipes
  • Main Dishes
  • Side Dishes
  • Salads
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home » Meal Type » 30 Minute Meals » Parsley Pesto – Paleo, Whole30, Vegan

    Parsley Pesto – Paleo, Whole30, Vegan

    January 11, 2018 By Danielle Esposti 10 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe
    Crispy smashed potatoes on a baking sheet drizzled with dairy free and paleo parsley pesto.

    This vegan, paleo, and Whole30 compliant Parsley Pesto is literal awesome-sauce. It’s fresh, tangy and bright, and goes with almost everything. It’s my go-to winter condiment for grilled protein, roasted potatoes or vegetables, a crisp peppery green salad, and so much more. Best of all, it’s ready in just 10 minutes.

    Jump to:
    • Paleo Parsley Pesto Recipe Notes
    • Need More Whole30 Inspiration? Browse My Whole30 Gallery For Easy, Seasonal, Delicious Recipes!
    • Recipe
    • Recipe

    We all have those crazy hectic nights where our dinner plans go to absolute garbage. You forget to prep your slow cooker stew, aren’t in the mood for that Instant Pot recipe, or just need to get something on the table in 20 minutes because the kids are hangry and you have 17 loads of laundry to do after dinner.

    I’ve been there (recently). It seems an especially common occurrence during a Whole30, at least for me, and I’m guessing you’ve been in the same boat a time or two in the last week and a half.

    My go-to on these nights is pan-seared steak or salmon with oven-roasted potatoes and veggies. But while it’s quick, easy, and totally compliant, a simple protein + veggies dinner can be SO BORING. And that’s why today’s recipe is super freaking handy. Paleo parsley pesto to the rescue! It’s a literal flavor explosion of awesome-sauce, and ready in just 10 minutes.

    How might you use this manna from heaven? Join me on the tasty bench, and let’s have a chat:

    • Drizzle it over roasted potatoes and vegetables.
    • Slather it on grilled or pan-seared steak, salmon, or chicken.
    • Toss it with spaghetti squash for a pesto “pasta”.
    • Stir it into scrambled eggs or a veggie frittata.
    • Use it to dress a peppery dinner salad loaded with raw veggies and grilled protein.

    So many possibilities. So much flavor. I have a jar of parsley pesto in my fridge, and a back-up in the freezer, at all times throughout the winter. It’s an absolute must for me, Whole30 or not. It’s a bright, fresh condiment that will elevate the lamest of the lame grilled-this-or-that to a gourmet(ish) experience. Paleo pesto…I put that sh*t on everything. Liberally.

    Pin it now! Click here to add this parsley pesto to your Whole30, Paleo, or Vegan Recipes board! 

    Paleo Parsley Pesto Recipe Notes

    Guys, this fresh, tangy condiment is ready in just ten minutes with the aid of your trusty food processor, so let’s get this flavor party started.

    Grab yourself a sauté pan or cast iron skillet, heat it up, and add the chopped walnuts. Get those guys all toasty and then transfer them to your food processor. Take special love and care not to burn the walnuts. Burned walnuts are gross, and we’re not in the business of gross, now are we? We’re not. To avoid that unhappy outcome, continually shake the pan while the walnuts are toasting to ensure they don’t have too much permanent contact with the pan, and that they get toasty on all sides. It should take about 5 minutes.

    Add the parsley, chives, garlic, salt and pepper to the walnuts. Quick note here – don’t skip the chives. Please? Thanks. They infuse a peppery, garlicky bite that makes the finished pesto simply irresistible. I’ve made this pesto with and without the chives, and the chives add an undeniable spoon-licking quality to the final product. You won’t be sorry you spent that extra buck or two.

    Pulse the herbs and nuts until they’re pulverized. They should be teeny tiny. Scrape down the sides once or twice to ensure you don’t miss any bigger chunks.

    Flip the motor to continuous and pour in the olive oil through the feed tube until the pesto comes together and the ingredients are completely incorporated.

    I get heavy-handed on the olive oil for a viscous, drizzle-able (is that a word?) consistency. You can use less for a thicker sauce, but don’t get too skimpy (especially if you’re Whole30-ing – you need that healthy fat!).

    And…you’re done. Wasn’t that easy?

    I drizzled this batch over some crispy smashed potatoes (bonus recipe below!). Aside – these make a super fun party snack, and look so cute on a tray with some parsley pesto dipping sauce on the side. Whole30 snack situation – covered.

    Need More Whole30 Inspiration? Browse My Whole30 Gallery For Easy, Seasonal, Delicious Recipes!

    A platter filled with crispy smashed potatoes and a small bowl of paleo pesto dipping sauce.

    Did you make this Parsley Pesto? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Paleo and Whole30 Parsley Pesto

    5 from 7 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    This vegan, paleo, and Whole30 compliant parsley pesto is literal awesome-sauce. It’s fresh and tangy, a perfect topping for almost everything, and ready in just 10 minutes.
    Prep Time: 5 mins
    Cook Time: 5 mins
    Total Time: 10 mins
    Servings : 8
    Calories: 192

    Recommended Equipment

    • Small Skillet
    • Food Processor

    Ingredients

    • ½ c chopped walnuts
    • 1 bunch fresh parsley, about 2 cups
    • 2 tbsp fresh chives
    • 1 clove garlic, smashed
    • ½ tsp sea salt
    • ½ tsp cracked black pepper
    • ½ c unfiltered extra virgin olive oil

    Instructions

    • Heat a small skillet over medium high heat. Add the walnuts and dry roast, stirring frequently, until the walnuts are golden brown and fragrant, 3-4 minutes. Be mindful that they don’t start to burn. Remove the skillet from heat and immediately transfer the nuts into the bowl of a food processor. Allow the walnuts to cool for a couple of minutes while you gather your remaining ingredients.
    • Add the parsley, chives, garlic, salt, and a pepper to the walnuts and process until the nuts and herbs are pulverized, about 10 seconds. 
    • Scrape down the sides of the bowl, flip the motor to continuous, and pour the olive oil through the feed tube in a continuous stream. Continue to process until oil is incorporated. The resulting pesto will be on the thinner side, so that it’s easier to drizzle. If you prefer a thicker pesto, reduce the olive oil to ⅓ c. 

    Notes

    This recipe makes approximately 1 cup of pesto, and a (generous) serving size represents two tablespoons. You may need more or less per serving depending on your food delivery vehicle of choice. 
    How to use Whole30 parsley pesto:
    • Sprinkle it over roasted potatoes and vegetables.
    • Slather it on grilled or pan-seared steak, salmon, or chicken.
    • Toss it with spaghetti squash for a pesto “pasta”. 
    • Drizzle it over scrambled eggs.
    • Use it to dress a dinner salad loaded with raw veggies and grilled protein.
    • Eat it with a spoon (just kidding…kind of). 

    Nutrition Information

    Calories: 192kcal (10%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!

    Recipe

    Crispy Smashed Potatoes with Whole30 Parsley Pesto

    5 from 7 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    These crispy smashed potatoes go from good to amazing with the addition of drizzled parsley pesto. Serve them as a fun party appetizer with the pesto on the side! 
    Prep Time: 2 mins
    Cook Time: 40 mins
    Total Time: 42 mins
    Servings : 8
    Calories: 182

    Recommended Equipment

    • Baking Sheet
    • Large Pot

    Ingredients

    • 24 oz baby yukon gold potatoes
    • 1 tbsp sea salt
    • 1 tbsp + 1 tsp avocado oil
    • ½ cracked black pepper to taste
    • ½ c parsley pesto

    Instructions

    • Place the potatoes in a large pot and cover with cold water until they are submerged by 2”. Bring the water to a boil over high heat. Once boiling, add the salt. Boil the potatoes until they are fork tender, 18-20 minutes. 
    • Position the oven rack in the top third of the oven, and preheat the oven on the “high” broiler setting. Grease a baking sheet with 1 tsp of avocado oil. 
    • Drain the potatoes, then spread them onto the baking sheet in a single layer. Using the tines of a fork or a potato masher, gently smash each potato. Be careful not to smash all the way through. Brush each potato with the remaining avocado oil, then sprinkle with salt and pepper. 
    • Place the potatoes in the oven and broil until crispy, 10-12 minutes. Remove from the oven and drizzle the pesto over the potatoes. Serve immediately, with additional parsley pesto on the side for dipping. 

    Nutrition Information

    Calories: 182kcal (9%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!

    Disclaimer: This post contains affiliate links, which means we receive a small commission if you make a purchase using these links. Rest assured, we only endorse products we own and truly love! 

    « Whole30 BLT Chicken Salad
    Whole30 Chicken Salad Lettuce Wraps »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    10 Comments
    Filed Under: 30 Minute Meals, Condiments and Sauces, Fall Recipes, Gluten Free, Grain Free, Kid Friendly, Paleo, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Whole30 Recipes, Winter Recipes

    Reader Interactions

    Comments

    1. Elaine

      January 11, 2018 at 6:51 pm

      5 stars
      I’m super over smashed potatoes but that parsley pesto is legit. I’ll eat by the spoonful and smash some other things instead. Rutabagas and parsnips come to mind.

      Reply
      • Danielle

        January 11, 2018 at 9:34 pm

        We had it on roasted cauliflower tonight and it was…OMG. So good.

        Reply
    2. Erin Lovett

      January 16, 2018 at 4:04 pm

      5 stars
      LOVE this pesto. I’m doing a Whole30 at the moment and pesto is one of my favorite flavors to add to veggies or meat. So this dairy-free version has changed the game for me. The parsley gives it a vibrancy that is wonderful too!

      Reply
    3. Matt

      January 30, 2018 at 9:25 pm

      5 stars
      Simple little tricks like smashed potatoes with parsley pesto make me feel like a chef. Love it!

      Reply
    4. Lesli

      March 24, 2020 at 6:55 pm

      5 stars
      Fantastic! I used garlic-infused olive oil and spring onion tops–delish! Thanks!

      Reply
    5. Sarah

      July 07, 2020 at 9:32 am

      I want to make the parsley pesto but what is the alternative to walnuts as I’m allergic to them plus hazelnuts, only two nuts, other nuts I can, pistachio, brazil and almonds. Can any of these will work please?

      Reply
      • Danielle

        July 07, 2020 at 9:54 am

        Almonds will work! Or if you can eat pine nuts, those will be great too. The toasting time will vary, almonds take a bit longer than walnuts, pine nuts toast much more quickly. Just keep an eye on the pan and remove from heat once golden brown and very fragrant.

        Reply

    Trackbacks

    1. How to Cook Cauliflower (6 Ways!) | Our Salty Kitchen says:
      February 12, 2021 at 1:30 pm

      […] it up with romesco sauce or pesto, or toss in a skillet with Mediterranean garnishes like olives, pine nuts, and […]

      Reply
    2. Air Fryer Potato Wedges | Our Salty Kitchen says:
      May 31, 2021 at 10:55 am

      […] twist? Instead of traditional malt vinegar, try sprinkling on a vinaigrette or pesto instead. Parsley pesto and hazelnut vinaigrette are particular favorites. Use the search function above for more […]

      Reply
    3. Air Fryer Cauliflower (with VIDEO and 5 variations!) | Our Salty Kitchen says:
      September 14, 2021 at 10:55 am

      […] its own as a side side dish. Serve with Romesco or Green Tahini, or drizzle on a bit of pesto to change things […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Our Salty Kitchen! We create real food for real people. Our whole foods recipes are seasonal, locally sourced, and simply prepared. Learn More! 

    Footer

    ABOUT US      CONTACT US      PRIVACY POLICY 

    A collage of publication logos that have featured recipes and photography from Our Salty Kitchen.

    Footer

    Privacy

    Privacy Policy

    Let's ConnecT

    • Facebook
    • Instagram
    • Pinterest

    About Us

    Contact

    Copyright © 2023 Our Salty Kitchen

    2.8K shares