PESTO WITH BASIL AND PARSLEY
Steps:
- Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
- Serve with pasta or bread.
BASIL AND PARSLEY PESTO
Toss this parsley pesto with pasta, spread it over sandwiches or try it in one of these creative recipes using pesto. It's also delicious stirred into an Italian-style soup, like minestrone. -Lorraine Fina Stevenski, Land O' Lakes, Florida
Provided by Taste of Home
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended., Store in an airtight container in the refrigerator for up to 1 week. Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.
Nutrition Facts : Calories 148 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 195mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON, PARSLEY, AND PARMESAN PLUS PASTA
This parsley sauce is a riff on basil-and-Parmesan pesto.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- Make the pesto: In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, and 1 teaspoon salt until coarsely chopped. With machine running, add oil in a slow, steady stream, processing until blended.
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1/4 cup pasta water.
- Toss pasta with pesto and Parmesan, then with reserved pasta water. Grate more lemon zest over each serving, and season with pepper.
BASIL PESTO
Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!
Provided by Bwoogie1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
- Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g
PARSLEY-LEMON PESTO
Provided by Food Network
Time 15m
Yield 1 (18-ounce/500 g) jar
Number Of Ingredients 5
Steps:
- Put the parsley on a cutting board and with a mezzaluna or sharp knife, finely chop. Put the parsley in a jar and add the freshly squeezed lemon juice. Add the salt, and black pepper, to taste, Parmigiano cheese, and extra-virgin olive oil. Mix well.
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PARSLEY LEMON PESTO | GIADZY
From giadzy.com
Author Giada De LaurentiisEstimated Reading Time 2 mins
- In the bowl of a food processor, combine the parsley, pine nuts, lemon juice, and lemon peel. With the machine running, gradually add the oil, blending until the mixture is creamy. Transfer the pesto to a large bowl. Stir in the Parmesan, and ½ teaspoon of each salt and pepper.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until the pasta is al dente. Drain pasta, reserving 1 cup of the pasta water. Add the pasta to the large bowl with the pesto. Using a large spoon or rubber spatula, toss the pesto with the pasta adding pasta water as needed to thin the sauce. Serve warm or at room temperature.
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From insidetherustickitchen.com
- If using a mortar and pestle add it to the mortar and pound until smooth. Season and use as required.
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From eatingeuropean.com
5/5 (4)Category SauceCuisine ItalianTotal Time 15 mins
- In a blender or food processor add basil leaves, garlic, pine nuts, lemon zest, lemon juice, salt and pepper and pulse until nicely chopped;
- At the end add Parmesan Cheese and pulse until just incorporated (don't over-mix it at this point). Enjoy with your favorite pasta, chicken or fish.
AVOCADO BASIL PESTO PASTA SAUCE (LOW FAT) - EVERYDAY ...
From everydayhealthyrecipes.com
Estimated Reading Time 6 mins
- Start by boiling the pasta (approx. 300 g, enough for 4) in salted water (al dente, according to packet instructions).In a small pan dry toast the pine nuts until golden brown stirring frequently. Remove from the pan right away (if you don't they'll become too brown) and set aside to cool for a couple of minutes.
- Add the basil, garlic, cheese and pine nuts into the blender. Whiz until well combined but not completely smooth. Top up with more water if needed (you can use pasta water), adjust the seasoning and serve.
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LEMON-PEPPER PARSLEY PESTO (WHAT TO DO WITH EXTRA …
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Estimated Reading Time 4 mins
- In a small food processor combine parsley and walnuts. Cover and process until finely chopped. Add garlic, lemon peel, lemon juice, salt, black pepper, and, if desired, cayenne pepper. Process until combined. Add oil; cover and process until well combined and nearly smooth, scraping sides of bowl as needed.
- Use immediately or transfer pesto to a bowl and cover the surface of the pesto with plastic wrap. Chill up to 2 days.
LEMON BASIL PESTO PASTA - SIMPLY SCRATCH
From simplyscratch.com
Estimated Reading Time 5 mins
- Prepare the pasta according to the directions on the package. In the last three minutes of cooking, add the frozen peas, then drain.
- Wash the herbs and roughly chop the parsley. Zest the entire lemon and drain the capers. In a mini processor; add in the herbs, garlic, capers, half of the zest, mustard and anchovy fillets. Return the lid, turn it on and slowly add the oil.
- Add the drained pasta and peas to a large bowl. Add the pesto, the remaining lemon zest, then squeeze a half of the lemon over top and toss.
BRIGHT & HERBY PARSLEY PESTO ~ 6 INGREDIENTS & 5 …
From willamettetransplant.com
- Wash and roughly chop your parsley- flat leaf parsley has a better flavor than curly parsley, get that if you can.
- Measure the nuts you are using. Optionally you can toast the nuts to bring out more flavor- we usually skip this step. It does add more flavor if you have the time and will to do it!
- Add all ingredients to a food processor or bullet blender. If making this recipe in a blender, you may need to double the recipe in order to meet the minimum capacity for smooth blending- or be okay with a more rustic pesto.
- Once everything is in your food processor or bullet blender, blend until smooth stopping 1-2 times to scrape down the sides of the vessel with a spatula.
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- Place the pine nuts in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 20 seconds.
- Add the measured salt and pepper, garlic, basil, and parsley; process until puréed, about 15 seconds; and scrape down the sides of the bowl.
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From recipes.net
- To a food processor add basil, pine nuts, parmesan cheese and garlic and process mixture until finely minced, while occasionally scraping down sides of processor.
- Add olive oil and process until well pureed, occasionally scraping down the sides of the processor. Thin with a little more oil if mixture is thick, season with salt to taste.
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