Curly Parsley Pesto Food

CURLY PARSLEY AND ARUGULA PESTO

Steps:

• Place parsley, arugula, pine nuts, parmesan cheese, and garlic cloves into the bowl of a food processor. Pulse to incorporate. Then, running the motor, stream in the olive oil.
• Stop the motor, scrape the walls of the bowl and pulse again, until everything is well-incorporated. Add salt and pepper and pulse to incorporate. Taste and adjust spices, if necessary.
• When the pesto is processed to your liking, scrape it into a mason jar. For best refrigerator life, cover the top of the pesto with a thin layer of olive oil. When you go to remove pesto from the jar, make sure to use a clean spoon and refresh the olive oil layer.

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.

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.