November 21st, 2024
Recipes
Parsley Pesto
Valentina P
- Difficulty
•
- Time 10"
Parsley pesto is a more mild, but just as flavorful, spin on traditional basil pesto. Creamy, refreshing, and delicious on pasta, vegetables, and pizza. It's a great way to use up any leftover parsley.
How To MakeDiet Type: Low-carb
Shopping List
- 1 bunch fresh parsley, leaves only (about 3 handfuls)
- 66666667/100000000 cup extra-virgin olive oil
- 1/2 cup pine nuts (Note 1)
- 33333333/100000000 cup aged gouda or parmigiano reggiano, grated
- 1 tablespoon lemon juice
- 2 cloves garlic, chopped
- 1/2 teaspoon salt
- black pepper, to taste
Instructions
- Step 1: Toast the pine nuts in a large frying pan over medium heat. Cook the pine nuts until they are fragrant and golden brown, about 3 minutes. Shake the pan often to avoid burning. Set aside.
- Step 2: Combine the pine nuts, parsley, cheese, garlic, and salt in a food processor (we use this one). Pulse for a few seconds.
- Step 3: Slowly drizzle in the olive oil while the machine is running. Allow the oil to incorporate and create a pesto-consistency. Scrape down the sides of the bowl as needed.
- Serve: Transfer the pesto to an airtight container and refrigerate. Use it on your favorite pasta, roasted carrots, or slathered on flatbread pizza. Freezes well.
Recipe Notes
Note 1: Pine nuts may be substituted with slivered almonds or walnuts. Whichever nut you choose, you'll still want to toast them for the best flavor.
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Parsley Pesto
PT10M 1 bunch fresh parsley, leaves only (about 3 handfuls) 66666667/100000000 cup extra-virgin olive oil 1/2 cup pine nuts (Note 1) 33333333/100000000 cup aged gouda or parmigiano reggiano, grated 1 tablespoon lemon juice 2 cloves garlic, chopped 1/2 teaspoon salt black pepper, to taste Gluten Free Low-Carb 1 Servings
Ingredients:
