Basil And Parsley Pesto Recipes

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BASIL AND PARSLEY PESTO



Basil and Parsley Pesto image

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

2 cups loosely packed basil leaves
1 cup loosely packed Italian parsley
1/4 cup slivered almonds, toasted
2 garlic cloves
4 teaspoons grated lemon zest
1/3 cup lemon juice
2 tablespoons honey
1/2 teaspoon salt
1/2 cup olive oil
1/2 cup grated Parmesan cheese

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.

PESTO WITH BASIL AND PARSLEY



Pesto with Basil and Parsley image

Provided by Food Network

Categories     condiment

Time 15m

Yield 4 cups

Number Of Ingredients 7

2 cups fresh basil leaves
1/2 cup fresh parsley leaves
1/4 cup grated Parmigiano-Reggiano
1/2 cup olive oil
4 garlic cloves
1/4 cup pine nuts
Salt

Steps:

  • Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
  • Serve with pasta or bread.

BASIL AND PARSLEY PESTO



Basil and Parsley Pesto image

Take advantage of the farmers market bounty this summer, and prepare ice-cube trays of this classic sauce for the flavor of summer all year round.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 4

Number Of Ingredients 7

1/4 cup olive oil
2 cloves garlic
1/3 cup pine nuts
1 cup fresh basil leaves
1/4 cup fresh Italian parsley
1/4 cup grated Parmesan cheese
1 tablespoon grated lemon peel

Steps:

  • In food processor, process oil, garlic and pine nuts until pureed. While processor is running, add basil and parsley a little at a time. Add cheese and lemon peel; process until smooth but slightly textured.

Nutrition Facts : ServingSize 1 Serving

BASIL PARSLEY PESTO



Basil Parsley Pesto image

--Taste of Home Test Kitchen

Provided by Taste of Home

Time 5m

Yield 3/4 cup.

Number Of Ingredients 6

1 cup tightly packed fresh basil or cilantro leaves
1 cup tightly packed fresh parsley leaves
1 to 2 garlic cloves
1/2 cup olive 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.

Nutrition Facts :

FRESH BASIL PARSLEY PESTO



Fresh Basil Parsley Pesto image

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

1 cup tightly packed fresh basil
1 cup tightly packed fresh parsley leaves
2 cloves garlic
1/2 cup olive oil
1/2 cup parmesan cheese
1/2 teaspoon ground cilantro
1/2 teaspoon salt

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.

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