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
ASPARAGUS FRITTATA WITH BURRATA AND HERB PESTO
Frittata, the savory Italian egg dish, can be thick or thin, flipped in the pan or finished under the broiler. This one, slathered with creamy burrata and drizzled with herb-laden oil, is a rather deluxe version of the ideal, worthy of a weekend lunch or a late dinner.
Provided by David Tanis
Categories breakfast, brunch, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse asparagus, and pat dry. Cut into 1-inch pieces on the diagonal, or into julienne strips if preferred. Set aside.
- In blender or small food processor, purée olive oil, basil and parsley to make a thin pesto. Season with salt and pepper.
- Put a 10-inch cast-iron skillet or other nonstick omelet pan over medium-high heat. When hot, add butter and swirl to coat pan, then add asparagus. Season with salt and pepper and cook, stirring for about a minute without browning.
- Quickly pour in eggs and stir with a wooden spoon, as if making scrambled eggs. Tilt pan and lift mixture at the edges to allow any runny egg from the top to make its way to the bottom. After 3 or 4 minutes, the frittata should be mostly set. Sprinkle with Parmesan cheese.
- Lay a lid over the skillet, and turn off the heat. Leave for a minute or so, until frittata is moist and just done. (Alternatively, place pan under a hot broiler for a minute or so.)
- Set whole burrata in the center of frittata. Drizzle with herb pesto. Pierce burrata with tip of a knife and spoon contents over frittata. Cut frittata into wedges and serve directly from pan, garnished with basil leaves.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 10 grams, Sodium 352 milligrams, Sugar 1 gram, TransFat 0 grams
PECAN PARSLEY PEPPER PESTO
Smooth and creamy, this pesto not only makes a wonderful dip, sandwich spread, or soup topping. It can also be used as a punch of color and flavor for hot or cold pasta.
Provided by souplover Sue
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 8
Steps:
- Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 2.1 g, Cholesterol 2.2 mg, Fat 20.5 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 97.8 mg, Sugar 0.3 g
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.
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.
OLIVE-PARSLEY PESTO SPREAD WITH SHRIMP AND CELERY
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place pine nuts in a small skillet and toast over medium heat. Cool nuts and add to food processor. Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped. Turn processor on and stream in extra-virgin olive oil. Season the sauce with salt and pepper and place in a small dish. Surround with shrimp and celery sticks and serve.
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