Parsley Flaxseed Pesto Pasta Food

BASIL PARSLEY PESTO

Basil Parsley Pesto image

Delicious pesto from Taste of Home. I have used it so many times in so many different ways.....If you can, allow to refrigerate for several hours before using to allow the flavors to blend. (This is not included in recipe time.)

Provided by Sweet Diva MJ

Categories High In...

Time 10m

Yield 3/4 cup

Number Of Ingredients 6

Ingredients

1 cup tightly packed fresh basil or 1 cup cilantro leaf
1 cup tightly packed fresh parsley leaves
1 -2 garlic clove
1/2 cup olive oil or 1/2 cup vegetable oil
1/2 cup grated parmesan cheese
1/4 teaspoon salt

Steps:

Combine all ingredients in a food processor; cover and puree until smooth.
Toss with hot cooked pasta or vegetables, spread on French bread or use in any recipe calling for pesto.
Can be refrigerated for several weeks or frozen in a tightly covered container. Yield: 3/4 cup.

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Rinse the parsley well and shake off as much water as possible. Remove the leaves from the stems and place them into the food processor. Also add the garlic (peeled), parmesan cheese, and lemon juice. Pulse until there are no large chunks of garlic left.
Slowly add the olive oil through the spout on the lid as you continue to pulse the mixture. Scrape down the sides of the bowl as needed and pulse until smooth. Taste the pesto and add salt to your liking. I added 1/4 teaspoon. You want the pesto to be slightly saltier than you’d think because it will be spread out thin over the pasta.
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