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
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
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
PARSLEY-ALMOND PESTO
Categories Condiment/Spread Food Processor Cheese Herb No-Cook Almond Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 7
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.)
SPAGHETTI WITH PARSLEY PESTO
Provided by Alison Roman
Categories Pasta Quick & Easy Dinner Lunch Almond Healthy Parsley Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
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.
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
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
SPRING FRITTATA WITH PARSLEY PESTO
Make and share this Spring Frittata With Parsley Pesto recipe from Food.com.
Provided by Starbucks
Categories Breakfast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Make the Parsley Pesto: Put the almonds into a food processor and pulse until the finely minced. Add the parsley, oil, Parmesan, salt and puree to combine. Reserve the pesto covered in the refrigerator.
- Make the Frittata: Halve the leeks lengthwise and then cut crosswise into 1/2-inch pieces. Put the sliced leeks in a colander and rinse really well under cool water, checking for dirt between the layers. Drain well; you should have about 4 cups of sliced leeks.
- Coat a 10-inch skillet with 2 tablespoons of the oil and place over medium heat. When the oil is hot, add the leeks, garlic, and thyme. Cook, stirring occasionally, until the leeks are tender but not brown, about 10 minutes. Season with salt and pepper. Transfer the leek mixture to a 9-by-13-inch baking dish that has been coated with non-stick cooking spray and spread them out in an even layer.
- To same skillet, add the remaining 1 tablespoon of oil and return to medium heat. Add the zucchini and sauté for 5 minutes, until tender. Season with salt and pepper. Transfer the zucchini to the baking dish, and spread out on top of the leeks.
- Put the eggs, ricotta, and reserved Parsley Pesto in a large bowl and whisk until blended. Season with salt and pepper. Gently stir with a wooden spoon so the egg mixture is fully incorporated with the vegetables.
- Preheat the oven to 300-degrees F (150-degrees C).
- Put the baking dish into a larger roasting pan and pour hot water into the roasting pan to come halfway up the sides of the baking dish to create a water bath.
- Bake the frittata for 50 minutes. Gently shake the pan, and if it still appears loose in the center, return to the oven for another 5 minutes. It should be set and only slightly jiggly in the center.
- Remove the frittata from the water bath and let it rest at room temperature before cutting.
Nutrition Facts : Calories 368.8, Fat 27.7, SaturatedFat 8, Cholesterol 369.4, Sodium 293, Carbohydrate 11.6, Fiber 2.1, Sugar 3.8, Protein 19.3
CORIANDER PARSLEY PESTO
Use on pasta or on anything you would use basil pesto on. If you add some sour cream and you can turn this into dip.
Provided by PetsRus
Categories Sauces
Time 10m
Yield 1 1/4 cup
Number Of Ingredients 8
Steps:
- Put all ingredients in the blender or food-processor.
- Process until fine and well blended, add the Parmesan and blend for a few seconds more.
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
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.
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PARSLEY PESTO - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (6)Category SaucesCuisine British, ItalianCalories 78 per serving
- 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.
- Use straight away or transfer to a jar with a tight-fitting lid. Pour a little oil over the top of the pesto to stop it oxidizing then keep in the fridge for 4 to 5 days.
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