Parsley Pesto Recipe

"We love Parsley Pesto, in summer using fresh from the backyard garden, the rest of the year pick up bunches from the market. I use the curly leaf parsley. 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 is 4 servings

Metric US

I've Tried It

Ingredients

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2 cups parsley (fresh, stems removed)Finding we like to use three cups parsley
1 to 2 tablespoons basil (fresh leaves, to taste)
2 to 3 cloves garlic (to taste)
1/3 cup nuts (you may use pine nuts but we prefer sliced almonds)

1/3 to 1/2 cup olive oil
3/4 teaspoon salt (or to taste I find 1/2 teaspoon or less more than enough)
Freshly ground pepper (to taste)
1/2 cup grated Parmesan Cheese

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 by Step Method

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. You may want to add extra oil if it seems dry. Enjoy!