PARSLEY PESTO RECIPE
A delicious twist on pesto prepared with parsley, walnuts, and cheese! It's great for pizzas, sandwiches, toppings, even pasta!
Provided by Katerina | Diethood
Categories Side Dish
Time 5m
Number Of Ingredients 7
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
PARSLEY PESTO
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Almonds
Time 5m
Yield Makes 3/4 cup
Number Of Ingredients 6
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.
PARSLEY PESTO
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
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
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.
ORZO WITH PEAS AND PARSLEY PESTO
This is like a pasta version of the classic rice and peas risotto, risi e bisi. It's a beautiful springtime dish. You can make a whole batch of pesto so that you have it on hand for other uses (like sandwiches), but for this dish you'll need only a half batch.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Make the pesto. 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 to the food processor (or to the mortar and pestle) and process until finely chopped (or grind to a paste in the mortar and pestle). With the machine running, add the olive oil in a slow stream and process until the mixture is smooth (or slowly work into the mixture using the mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine. Measure out 1/3 cup and refrigerate the rest in a covered container.
- Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes. Add the peas and continue to cook for another 4 minutes, until the orzo is cooked through but al dente. Add a ladleful of the cooking water to the pesto, then drain the orzo and peas and toss with the pesto. Serve, passing more Parmesan or Pecorino in a bowl.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 18 grams, Carbohydrate 64 grams, Fat 25 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 457 milligrams, Sugar 5 grams
WALNUT AND PARSLEY PESTO
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!
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 84.9 calories, Carbohydrate 2.4 g, Fat 8.3 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 77.6 mg, Sugar 0.4 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.
FRESH BASIL PARSLEY PESTO
Make and share this Fresh Basil Parsley Pesto recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 7
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 PEPITA PESTO
Provided by Ian Knauer
Categories Sauce Food Processor Quick & Easy Parmesan Pumpkin Healthy Parsley Seed Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Toast seeds in a heavy skillet over medium heat, stirring frequently, until golden in spots and puffed, about 4 minutes.
- Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a food processor. Add parsley and 1/4 teaspoon pepper and pulse until chopped. Add cheese and seeds and process until seeds are finely chopped. With motor running, add oil in a slow stream through feed tube.
ITALIAN PARSLEY PESTO
Categories Leafy Green Sauce Vegetarian
Number Of Ingredients 7
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.
MINT AND PARSLEY PESTO
Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Pulse mint, parsley, garlic, pine nuts, and Parmesan ina food processor until coarsely chopped. With machinerunning, add oil in a steady stream. Season with 1/4 teaspoonsalt and pepper to taste.
Nutrition Facts : Calories 395 g, Fat 12 g
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