Italian Parsley Pesto Recipes

SPAGHETTI WITH PARSLEY PESTO

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
• Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
• Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
• DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

PARSLEY PESTO

Steps:

• Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.

PECAN PARSLEY PEPPER PESTO

Steps:

• Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.

PISTACHIO-PARSLEY PESTO

Steps:

• In a blender, combine parsley, broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency. Season, to taste, with salt and black pepper.

ITALIAN PARSLEY PESTO

Steps:

• 1. Preheat the oven to 325º. Place the nuts on a baking sheet and bake for 8 minutes, or until lightly toasted. Let cool.
• 2. In a food processor, mince the garlic.
• 3. Add the parsley and nuts and process until minced.
• 4. With the machine on, add the oil in a thin stream and process until well blended.
• 5. Add the Parmesan and the salt and pepper and process to mix.
• This pesto will keep covered in the refrigerator for up to one week.

BASIL AND PARSLEY PESTO

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.

FRESH BASIL PARSLEY PESTO

Steps:

• Combine all ingredients in food processor.
• Cover and puree until smooth.
• Refrigerate for several weeks, or freeze for 6 months.
• Toss with hot pasta.

PARSLEY PESTO

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.