PARSLEY BASIL RECIPES

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BASIL AND PARSLEY PESTO RECIPE: HOW TO MAKE IT



Basil and Parsley Pesto Recipe: How to Make It image

Toss this parsley pesto with pasta, spread it over sandwiches or try it in one of these creative recipes using pesto. It's also delicious stirred into an Italian-style soup, like minestrone. —Lorraine Fina Stevenski, Land O’ Lakes, Florida

Provided by Taste of Home

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 1-1/4 cups.

Number Of Ingredients 10

2 cups loosely packed basil leaves
1 cup loosely packed Italian parsley
1/4 cup slivered almonds, toasted
2 garlic cloves
4 teaspoons grated lemon zest
1/3 cup lemon juice
2 tablespoons honey
1/2 teaspoon salt
1/2 cup olive oil
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 148 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 195mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 2g protein.

SPAGHETTI WITH BASIL AND PARSLEY RECIPE | MARTHA STEWART



Spaghetti with Basil and Parsley Recipe | Martha Stewart image

Herbs and cheese are tossed with warm pasta for a simple, delicious dish.

Provided by Martha Stewart

Categories     Pasta and Grains

Total Time 40 minutes

Prep Time 25 minutes

Number Of Ingredients 9

Coarse salt and freshly ground pepper
1 pound spaghetti
3 garlic cloves, crushed
Crushed red-pepper flakes
6 tablespoons unsalted butter, cut into small pieces
1 cup fresh flat-leaf parsley, coarsely chopped
1 cup fresh basil, coarsely chopped or sliced into ribbons
1 cup crumbled feta cheese (4 ounces)
3/4 to 1 cup finely grated Pecorino Romano cheese (about 2 ounces)

Steps:

  • Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 2/3 cup cooking water.
  • Return reserved cooking water to pot. Add garlic and a pinch of red-pepper flakes. Bring to a boil. Reduce heat to low. Add butter, and swirl to melt.
  • Return pasta to pot, and toss to coat. Add herbs, reserving some for garnish. Toss in 1/2 cup feta and the Pecorino. Season with salt and pepper, and garnish with reserved herbs. Sprinkle with remaining 1/2 cup feta and a pinch of red-pepper flakes if desired.

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