Pesto With Basil And Parsley Recipes

PESTO WITH BASIL AND PARSLEY

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

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.

PARSLEY PESTO

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.

BASIL PARSLEY PESTO

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.

BASIL AND PARSLEY PESTO

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.