Parsley Pesto Recipes

PARSLEY PESTO RECIPE

Parsley Pesto Recipe image

A delicious twist on pesto prepared with parsley, walnuts, and cheese! It's great for pizzas, sandwiches, toppings, even pasta!

Provided by Katerina | Diethood

Time 5m

Number Of Ingredients 7

Ingredients

2 cups packed Italian parsley
1/4 cup walnuts
1/3 cup fancy shredded parmesan cheese
2 cloves garlic
2/3 cup extra virgin olive oil
2 teaspoons Private Selection African Inspired Berbere Blend
salt and fresh ground pepper (to taste)

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

PARSLEY PESTO

Parsley Pesto image

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

Ingredients

2 garlic cloves, halved, green shoot removed, roughly chopped
Salt to taste
2 cups, tightly packed, flat-leaf parsley leaves, coarsely chopped
1 tablespoon, tightly packed, mint leaves, coarsely chopped
1/3 cup extra virgin olive oil, as needed
6 tablespoons freshly grated Parmesan
Freshly ground pepper (optional)

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

Parsley Pesto image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Nuts & Seeds Almonds

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 6

Ingredients

1 clove garlic, chopped
1/4 cup almonds, toasted and chopped
3 cups packed flat-leaf parsley leaves
1/2 cup extra-virgin olive oil
Zest of 1 orange
Coarse salt and freshly ground pepper

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-LEMON PESTO

Parsley-Lemon Pesto image

Provided by Food Network

Time 15m

Yield 1 (18-ounce/500 g) jar

Number Of Ingredients 5

Ingredients

2 bunches fresh flat-leaf parsley, washed and thoroughly dried
Juice of 2 lemons
Salt and freshly ground black pepper
1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese
1 cup/250 ml extra-virgin olive oil

Steps:

Put the parsley on a cutting board and with a mezzaluna or sharp knife, finely chop. Put the parsley in a jar and add the freshly squeezed lemon juice. Add the salt, and black pepper, to taste, Parmigiano cheese, and extra-virgin olive oil. Mix well.

CILANTRO PARSLEY PESTO

Cilantro Parsley Pesto image

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

Ingredients

1 1/2 cups fresh cilantro or 10 fresh cilantro stems
1 1/2 cups fresh parsley or 10 parsley sprigs
4 garlic cloves
1/2 cup pine nuts, toasted
1/2 cup parmesan cheese, grated
1 tablespoon lemon juice
1 teaspoon salt (or to taste)
1/2 teaspoon red pepper flakes (optional)
1/4-1/3 cup extra virgin olive oil
1 -2 tablespoon water (optional)

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

PECAN PARSLEY PEPPER PESTO

Pecan Parsley Pepper Pesto image

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

Ingredients

2 cups flat leaf parsley with stems
2 cups shelled pecans
2 cups extra virgin olive oil
1 cup shaved Parmesan cheese
30 pitted kalamata olives
1 jalapeno pepper, seeded
3 cloves garlic
1 lemon, juiced and zested

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

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