Parsley Pesto

4
Servings
5m
Prep Time
0m
Cook Time
5m
Ready In


"We love Parsley Pesto, in summer using fresh from the backyard garden, the rest of the year pick up bunches from the market. If having guests I offer an alternate sauce for those unfamiliar with pesto topped spaghetti, several have been skeptical but to date no one has ever left without requesting the recipe. We are not overly fond of pine nuts so use sliced almonds instead. Basil lovers can add in extra basil to taste. We usually make this using Parmesan Cheese but if you happen to have freshly grated Parmigiano Regiano on hand it adds even more flavor."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (76.3 g)
  • Calories 277.7
  • Total Fat - 26.6 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 7.9 mg
  • Sodium - 586.1 mg
  • Total Carbohydrate - 5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 0.8 g
  • Protein - 7.1 g
  • Calcium - 186.5 mg
  • Iron - 2.3 mg
  • Vitamin C - 40.5 mg
  • Thiamin - 0.1 mg

Step 1

Combine parsley, basil, garlic and nuts in a food processor and pulse until coarsely chopped.

Step 2

Season with salt and pepper, slowly add in oil until desired consistency and process until fully incorporated and smooth.

Step 3

When blended add Parmesan Cheese pulse just to blend or transfer pesto into a bowl and mix in the cheese

Tips & Variations


No special items needed.

Tags : Sauce

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