Olive Parsley Pesto Spread With Shrimp And Celery Recipes

OLIVE SPREAD

Olive Spread image

Provided by Food Network

Time 10m

Number Of Ingredients 6

Ingredients

3 whole green onions, chopped
1 (8 ounce) can ripe olives, drained well
3 cloves garlic, minced
Juice of 1 lemon
2 ounces plus more ricotta cheese (optional)
Salt and freshly ground black pepper if needed

Steps:

Place all of the ingredients in a food processor or blender and puree. If the mixture is too thin, add 2 ounces or more of ricotta cheese to thicken it. Season with salt and pepper.

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

CELERY AND PARSLEY SALAD

Celery and Parsley Salad image

This crunchy salad is all about the crisp celery. We recommend using flat-leaf parsley for a more intense flavor.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

4 celery stalks, thinly sliced
1/4 cup packed fresh parsley leaves
1 1/2 teaspoons sherry vinegar
1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup pomegranate seeds (optional)

Steps:

In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds, if using.

CELERY LEAF PESTO

Celery Leaf Pesto image

One serving is a tablespoon. This is delicious even if you aren't a parsley fan. You can hardly even detect any parsley flavor. I found it here: http://www.melbournefoodandwine.com.au/get-inspired/recipes/stracciatella-with-celery-herb-salad-and-celery-leaf-pesto-89

Provided by Paris D

Categories Low Protein

Time 15m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1/8 cup pine nuts, toasted
1/2 large garlic clove, peeled
1/4 cup flat leaf parsley, tightly packed
1/2 cup celery leaves, tightly packed (choose the tender leaves)
1/8 teaspoon kosher salt
1/2 cup olive oil
1/8 cup parmigiano-reggiano cheese, freshly grated
1/2 lemon, zest of
1/2 lemon, juice of

Steps:

Chop the pine nuts, garlic, parsley, celery leaves,and salt together in a food processor until the mixture becomes a smooth paste.
Slowly drizzle in the olive oil.
Add the cheese, lemon juice, and lemon zest, mixing well to incorporate.
Season to taste with salt.
If you like your pesto less lemony, I recommend adding the lemon juice a little at a time until just right.

Nutrition Facts : Calories 95.2, Fat 10.2, SaturatedFat 1.5, Cholesterol 0.6, Sodium 42.8, Carbohydrate 0.9, Fiber 0.3, Sugar 0.3, Protein 0.6

PARSLEY-ALMOND PESTO

Parsley-Almond Pesto image

Categories Condiment/Spread Food Processor Cheese Herb No-Cook Almond Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 7

Ingredients

1 cup (packed) parsley leaves
1/3 cup (generous) whole almonds, toasted (about 2 1/2 ounces)
1 tablespoon fresh thyme leaves or 1 teaspoon dried
2 garlic cloves
1/4 cup almond oil or olive oil
1/4 cup freshly grated Parmesan cheese (about 1 scant ounce)
1/4 cup canned low-salt chicken broth

Steps:

Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed. Mix in Parmesan cheese and chicken broth. Season pesto to taste with salt and pepper. (Can be prepared 3 days ahead. Store in airtight container in refrigerate.)

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