Parsley Pesto Useful For Many Dishes Food
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
CILANTRO PARSLEY PESTO
There's a ton of recipes out there similar to this one, and I've tried many of them. This is my own adaptation using a combination of cilantro and parsley. Toasting the pine nuts is crucial for enhanced flavor. Make a day ahead to let the flavors intensify. This is an amazing condiment to grilled fish, seafood and chicken. It's also great as a sauce mixed in pasta.
Provided by Moseslakecooker
Categories Sauces
Time 10m
Yield 1 1/2 Cups, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place first 8 ingredients in a food processor.
- With processor running, slowly add olive oil.
- Add water if mixture is not smooth. Should have peanut butter-type consistency.
- Serve at room temperature.
Nutrition Facts : Calories 301.6, Fat 28.9, SaturatedFat 4.9, Cholesterol 11, Sodium 789, Carbohydrate 5.6, Fiber 1.6, Sugar 1.1, Protein 8.1
PARSLEY PESTO WITH SUN-DRIED TOMATOES
Last night, in the mood for something delicious and healthy (in that order), I made pesto using parsley. I always keep parsley in the fridge -it's a staple for me, as are lemons and garlic. I consider these types of ingredients the building blocks of good food; hence, keeping these items in my kitchen is a must! Top your favorite high-protein, gluten-free pasta with this power packed parsley pesto -parsley is considered a superfood- and you have a dish that not only tastes good, it's good for you too! Enjoy.
Provided by Elanas Pantry
Categories Vegan
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor, place parsley and pulse briefly.
- Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth.
- Drizzle in olive oil and pulse again briefly to incorporate.
- Serve with pasta, sesame crackers or walnut crackers.
Nutrition Facts : Calories 514.2, Fat 50.7, SaturatedFat 5.5, Sodium 591.8, Carbohydrate 14.5, Fiber 3.9, Sugar 6.6, Protein 7.5
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- Wash and roughly chop your parsley- flat leaf parsley has a better flavor than curly parsley, get that if you can.
- Measure the nuts you are using. Optionally you can toast the nuts to bring out more flavor- we usually skip this step. It does add more flavor if you have the time and will to do it!
- Add all ingredients to a food processor or bullet blender. If making this recipe in a blender, you may need to double the recipe in order to meet the minimum capacity for smooth blending- or be okay with a more rustic pesto.
- Once everything is in your food processor or bullet blender, blend until smooth stopping 1-2 times to scrape down the sides of the vessel with a spatula.
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- Add the parsley, pinenuts and minced garlic to the food processor and blitz very briefly, 30 seconds max.Next, add 1/2 a cup/60g of finely grated pecorino cheese and blitz and for about 5 seconds. Set the processor to a slow speed if you can. Now slowly pour the oil, about 1/3 of a cup, through the spout until it is combined with the parsley mixture.
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