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My PCOS Kitchen - Parsley Pesto Sauce - A dairy-free and gluten-free creamy pesto sauce that is Paleo and keto!
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5 from 1 vote

Parsley Pesto Sauce

This delicious creamy pesto sauce is perfect for salads, sandwiches or pasta dishes!
Prep Time 2 minutes
Total Time 8 minutes
Servings 1 cup
Calories 528kcal
Author Mira


  • 1 cup curly parsley
  • 2 cloves garlic
  • 20 pine nuts or any other type of nuts
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp Himalayan salt
  • 1/2 tsp black pepper
  • 1/2 cup parmigiano reggiano grated (optional)


  • Peel the garlic cloves and cut the stems off the parsley.
  • Put the garlic, parsley, salt, pepper, and nuts into a food processor.
  • The trick to getting a creamy pesto sauce is to add the olive oil really slowly. I just drizzle a little at a time into the food processor hole while the machine is on. It sort of whips the oil and makes a creamy dressing. Do this for 2 minutes.
  • When all of the oil is added, you can add the cheese if you are using it. Blend one more minute and you have delicious creamy pesto sauce.


You can pan fry the pine nuts before adding them to the food processor if you wish, but making it that way takes a little bit more time.


Serving: 1serving | Calories: 528kcal | Carbohydrates: 6.22g | Protein: 2.63g | Fat: 55.26g | Saturated Fat: 7.54g | Sodium: 37mg | Fiber: 2.2g | Sugar: 1.12g | NET CARBS: 4.02g