Crunchy Parsley Pesto

PARSLEY PESTO



Parsley Pesto image

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds     Almonds

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients: 6

1 clove garlic, chopped
1/4 cup almonds, toasted and chopped
3 cups packed flat-leaf parsley leaves
1/2 cup extra-virgin olive oil
Zest of 1 orange
Coarse salt and freshly ground pepper

Steps:

  • Pulse garlic, almonds, parsley, oil, and orange zest in a food processor until finely chopped. Season with salt and pepper.
  • Freeze in ice-cube trays, or store in the refrigerator for up to 2 days.


CRUNCHY BAKED PESTO CHICKEN THIGHS



Crunchy Baked Pesto Chicken Thighs image

Easy and flavorful baked chicken thighs amped up with pesto!

Recipe From allrecipes.com

Provided by RainbowJewels

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 30m

Yield 4

Number Of Ingredients: 7

½ cup panko bread crumbs
½ cup Parmesan cheese, grated
½ tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 pound boneless, skinless chicken thighs
3 tablespoons prepared pesto
Calories338.5 calories
Carbohydrate10.6 g
Cholesterol83.2 mg
Fat22.1 g
Fiber0.4 g
Protein26.4 g
SaturatedFat6.8 g
Sodium517.4 mg
Sugar0.1 g

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.
  • Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


WALNUT AND PARSLEY PESTO



Walnut and Parsley Pesto image

I hope this walnut and parsley version serves as a reminder that 'pesto' is not a recipe, but a technique. The buttery walnuts temper the fire of the mashed garlic and pair beautifully with the aromatic, bittersweet parsley. Use on toasted bread, pizza or pasta, or on roasted chicken--it's that versatile!

Recipe From allrecipes.com

Provided by Chef John

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Yield 8

Number Of Ingredients: 7

4 cloves garlic, sliced
1 large pinch kosher salt, plus more to taste
½ cup chopped raw walnuts
½ cup chopped Italian parsley
Juice from one lemon
2 tablespoons extra virgin olive oil
water, if needed
Calories84.9 calories
Carbohydrate2.4 g
Fat8.3 g
Fiber0.7 g
Protein1.4 g
SaturatedFat0.9 g
Sodium77.6 mg
Sugar0.4 g

Steps:

  • Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
  • Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.




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