Gardyn Basil & Parsley Pesto

This vibrant pesto pairs beautifully with homemade egg noodles

If you’re growing basil and parsley on your Gardyn, this is the perfect way to put those fresh herbs to good use. This pesto recipe has become one of our favorite ways to celebrate a lush harvest — quick to make, packed with nutrients, and far more affordable than store-bought versions.

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Unlike traditional pesto that relies solely on basil and pine nuts, this version blends basil and parsley for a brighter, more balanced flavor, and swaps in walnuts for a wholesome twist. The result is a creamy, nutrient-dense spread that’s every bit as versatile as the classic — but with a little more heartiness and a lot more health benefits.

Why This Pesto Is Different (and Better for You!)

Parsley isn’t just a garnish — it’s a powerhouse green full of vitamin K for bone health, vitamin C for immune support, and antioxidants that help the body fight inflammation. Its clean, earthy flavor lightens the richness of the basil and stretches your harvest just a bit further.

Walnuts add a lovely nutty depth and are one of the best plant-based sources of omega-3 fatty acids, which are known to support heart and brain health. They’re also more affordable and accessible than pine nuts — and, in our opinion, just as delicious.

Together, these small swaps create a pesto that’s nourishing, garden-fresh, and a little more down to earth — just the way we like it.

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Yield: About 1 half-pint jar

Ingredients

• 2 cups fresh basil leaves, packed

• 1 cup fresh parsley, packed

• ¼ cup freshly grated Parmesan cheese (about 1 ounce)

• ¼ cup walnuts (about 1 ounce)

• 3 cloves garlic

• ½ cup olive oil

• Salt, to taste

• A pinch of red pepper flakes (optional)

• Freshly ground black pepper, to taste

Instructions

1. In a food processor or blender, combine the basil, parsley, Parmesan, walnuts, and garlic. Pulse about 10 times, or until everything is coarsely chopped.

2. With the motor running, slowly drizzle in the olive oil. Continue blending until smooth and creamy.

3. Season to taste with salt, black pepper, and a pinch of red pepper flakes if you like a little heat.

Freezing & Storage

This pesto freezes beautifully for up to a year — a great way to preserve your Gardyn harvest for those cooler months when you’re craving a taste of summer.

To freeze: Fill a clean half-pint mason jar, leaving about 1 inch of headspace. Wipe the inner rim clean with a soft cloth, then pour a thin layer of olive oil over the top to completely cover the surface. Cap the jar and freeze for 24 hours.

Once solid, check to be sure the pesto is still submerged in oil. If not, simply top it off with a little more before returning it to the freezer.

Serving Suggestion

This pesto isn’t just for pasta — try spreading it thick over a slice of toasted sourdough for a quick, flavorful snack. The tang of the bread pairs perfectly with the herbaceous, nutty richness of the pesto. Add a sliced tomato from your Gardyn or a few shavings of Parmesan on top, and you’ve got a simple meal that tastes like something from a farm-to-table café — only better, because it came from your own harvest.

Need Help Growing a Healthier Harvest?

If your Gardyn isn’t producing quite like you hoped, or you’re just getting started and want to set yourself up for success, we’re here to help. Our consultation and support packages are designed to meet you wherever you are — whether you need troubleshooting, personalized growing tips, or a full system walkthrough.

👉 Check out our support packages and let’s get your garden thriving again — so you can keep creating fresh, homegrown meals like this one all year long.