Olive And Parsley Pesto Recipes

PARSLEY PESTO RECIPE

Parsley Pesto Recipe image

A delicious twist on pesto prepared with parsley, walnuts, and cheese! It's great for pizzas, sandwiches, toppings, even pasta!

Provided by Katerina | Diethood

Time 5m

Number Of Ingredients 7

Ingredients

2 cups packed Italian parsley
1/4 cup walnuts
1/3 cup fancy shredded parmesan cheese
2 cloves garlic
2/3 cup extra virgin olive oil
2 teaspoons Private Selection African Inspired Berbere Blend
salt and fresh ground pepper (to taste)

Steps:

Combine parsley, walnuts, parmesan cheese, garlic, olive oil, berbere blend, salt, and pepper in a food processor; process until completely combined.
Taste for seasonings and adjust accordingly.
Use it on pizzas, sandwiches, pasta, bread, etc...

Nutrition Facts : ServingSize 2 tablespoons, Calories 101 kcal, Carbohydrate 1 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 36 mg

BASIL AND PARSLEY PESTO

Basil and Parsley Pesto image

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

Ingredients

2 cups loosely packed basil leaves
1 cup loosely packed Italian parsley
1/4 cup slivered almonds, toasted
2 garlic cloves
4 teaspoons grated lemon zest
1/3 cup lemon juice
2 tablespoons honey
1/2 teaspoon salt
1/2 cup olive oil
1/2 cup grated Parmesan cheese

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.

PARSLEY PESTO

Parsley Pesto image

A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.

Provided by Martha Rose Shulman

Categories brunch, dinner, lunch, condiments, dips and spreads, sandwiches

Time 5m

Yield About 1/2 cup / 5 ounces/ 150 g

Number Of Ingredients 7

Ingredients

2 garlic cloves, halved, green shoot removed, roughly chopped
Salt to taste
2 cups, tightly packed, flat-leaf parsley leaves, coarsely chopped
1 tablespoon, tightly packed, mint leaves, coarsely chopped
1/3 cup extra virgin olive oil, as needed
6 tablespoons freshly grated Parmesan
Freshly ground pepper (optional)

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.

Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams

OLIVE-PARSLEY PESTO SPREAD WITH SHRIMP AND CELERY

Olive-Parsley Pesto Spread with Shrimp and Celery image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 12m

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 ounces (1/4 cup) pine nuts
3/4 cup jumbo green olives with pimientos, about 16 large olives
1 clove garlic, slightly crushed and peeled
1 cup flat-leaf parsley leaves, about 3 generous handfuls
1 lemon, zested and juice of 1/2 lemon
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1 cup extra-virgin olive oil, eyeball it
Salt and pepper
1 pound (24-count) cooked shrimp
1/2 pound store bought celery sticks

Steps:

Place pine nuts in a small skillet and toast over medium heat. Cool nuts and add to food processor. Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped. Turn processor on and stream in extra-virgin olive oil. Season the sauce with salt and pepper and place in a small dish. Surround with shrimp and celery sticks and serve.

GREEN OLIVE PESTO

Green Olive Pesto image

Categories Condiment/Spread Sauce Food Processor Garlic Olive No-Cook Vegetarian Quick & Easy Parmesan Pine Nut Parsley Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cup firmly packed drained pimiento-stuffed green olives, rinsed well and patted dry
1/3 cup pine nuts
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 cup finely chopped fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly grated Parmesan

Steps:

In a food processor purée the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well. Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto. Or serve the pesto as a spread with crackers.

OLIVE AND PARSLEY PESTO

Olive and Parsley Pesto image

Yummy on everything.

Provided by Rosemary Branson

Categories Pasta Sauces

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup pitted olives
1 cup fresh parsley
⅓ cup walnuts
¼ cup olive oil
2 tablespoons grated Parmesan cheese
1 clove garlic

Steps:

Blend olives, parsley, walnuts, olive oil, Parmesan cheese, and garlic in a food processor until evenly mixed.n

Nutrition Facts : Calories 122.6 calories, Carbohydrate 2.4 g, Cholesterol 1.1 mg, Fat 12.5 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 178.6 mg, Sugar 0.2 g

OLIVE AND PARSLEY PESTO

Olive and Parsley Pesto image

Yummy on everything.

Provided by Rosemary Branson

Categories Pasta Sauces

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup pitted olives
1 cup fresh parsley
⅓ cup walnuts
¼ cup olive oil
2 tablespoons grated Parmesan cheese
1 clove garlic

Steps:

Blend olives, parsley, walnuts, olive oil, Parmesan cheese, and garlic in a food processor until evenly mixed.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 2.4 g, Cholesterol 1.1 mg, Fat 12.5 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 178.6 mg, Sugar 0.2 g

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