How to Make Pesto Out of Parsley Stems @ChristopherKimballsMilkStreet
How to Make Pesto Out of Parsley Stems  @ChristopherKimballsMilkStreet
Uploaded April 2025 | Updated September 2026, 13 hours ago
Get the recipe for Spaghetti with Parsley Pesto (Spaghetti al Pesto di Prezzemolo) here: bit.ly/4jlQ1Be

Parsley pesto! Sounds bland, but it’s not! We learned this super creamy, super fresh-tasting pesto in Amalfi, where we also learned to use lemons as a bright, fresh flavor base. We love it for the same reason we love lemon pesto—no ingredient mutes or overpowers the rest. And, like most of Chris Kimball’s all time favorite recipes, it’s incredibly efficient.

The stems make up the bulk of the pesto; a small amount of Italian fish sauce brings the umami, in place of nuts and cheese; we use a single clove of garlic; and a touch of lemon zest and juice heightens the clean, simple flavors.

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How to Make Pesto Out of Parsley Stems

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