Best Parsley Pesto Recipe by Philipp Vogel
Philipps.Parsley.Pesto
How do you make a really good parsley pesto?
At Orania.Restaurant, we love the classics — but we love giving them a new twist just as much. That’s exactly what happens with this parsley pesto recipe. Instead of basil, a generous bunch of parsley takes centre stage, combined with toasted walnuts, good Parmesan and a hint of lemon. The result: nutty, herby, fresh — and incredibly versatile.
With this recipe, Executive Chef Philipp Vogel shows that you can make pesto yourself without overcomplicating things. No gimmicks, no trends — just honest ingredients and clean technique. “Pesto doesn’t get better if you blitz it to death,” says Philipp. That’s why this parsley pesto stays pleasantly rustic and full of flavour.
This parsley pesto is:
- Easy to make
- Full of flavour
- Fresh and herbaceous
- Perfect for pasta, risotto and vegetables
- Ideal for preparing ahead
So if you’ve been wondering how do you make pesto that goes beyond the standard version — here’s Philipp’s answer. And if you’d like to experience his cooking live, we look forward to welcoming you to Orania.Restaurant.
Walnut Parsley Pesto – easy to make at home
Ingredients
(makes approx. 1 jar of pesto, enough for several dishes)
- 1 large bunch of parsley, roughly chopped
- 100–120 g walnuts 60–80 g Parmesan, freshly grated (slightly aged works best)
- 1–2 garlic cloves
- Zest of 1/2 lemon
- 3–4 tbsp olive oil
- 1–2 tbsp lemon olive oil (optional)
- 3–4 tbsp neutral vegetable oil
- Salt
- Freshly ground black pepper
How to make Parsley Pesto — step by step
1. Toast the walnuts
Toast the walnuts in a dry frying pan over a medium heat until fragrant. Do not let them get too dark. Leave to cool completely — otherwise the pesto will turn grey.
2. Blend herbs and oil
Roughly chop the parsley. Place the parsley, lemon zest, garlic, olive oil, lemon olive oil and vegetable oil into a blender or tall container. Blitz briefly until the herbs are combined with the oil.
3. Add nuts and seasoning
Add the cooled walnuts and blend again briefly. The pesto should be creamy but still have some texture. Season with black pepper and add salt carefully — the Parmesan already brings saltiness.
4. Fold in the Parmesan
Add the grated Parmesan at the very end and either stir it in or blitz very briefly. This keeps the pesto fresh and prevents it from turning gluey.
5. Serve and store
Transfer the pesto to a clean jar and cover the surface with a little oil. It will keep for several days in the fridge. Perfect with pasta, risotto, grilled vegetables — or simply spread on bread.
About Philipp Vogel — Executive Chef at Orania.Berlin
Philipp Vogel has been cooking at the highest level in Berlin for years — bold, creative, and never pretentious. His signature style: uncompromising produce, clean flavours, plenty of humour, and a knack for making classic dishes feel exciting again. He brings that same energy to social media and TV formats such as Kitchen Impossible.
Chef’s tips
Why toast the walnuts first?
Toasting enhances the flavour of the nuts and gives the pesto more depth.
How do you keep parsley pesto green?
Don’t over-blend and make sure the nuts are completely cool before mixing. Heat turns pesto grey.
Which oil works best for pesto?
A mix of olive oil and neutral oil adds flavour without overpowering the parsley.
Variations on parsley pesto
Walnuts can be replaced with hazelnuts or almonds — depending on your taste.
Watch the video: Parsley pesto with Philipp Vogel
Want to see how Philipp makes it? Here’s the matching video on our social media channels:
FAQ — common questions about parsley pesto
Blend parsley with oil, nuts, garlic, Parmesan and seasoning — briefly, not too finely.
Yes — parsley is an excellent alternative and creates a fresh, savoury pesto.
Stored airtight and covered with oil, it keeps for several days in the fridge.
Pasta, risotto, roasted vegetables, fish — or simply spread on bread.