RECIPES WITH PARSLEY PESTO RECIPES

Name: Parsley Pesto
Prep time: 5 min
Total time: 5 min
Yield: about 2 1/2 cups
Ingredients: 2 cloves garlic; 2 cups packed, stemmed Italian parsley; Course salt; 1/4 cup walnuts; 1/2 cup freshly grated Parmesan cheese, or to taste; 2/3 cup olive oil; Salt and pepper

PARSLEY PESTO RECIPE | FOOD NETWORK

Parsley Pesto Recipe | Food Network image

Provided by Food Network

Total Time 5 minutes

Prep Time 5 minutes

Yield about 2 1/2 cups

Number Of Ingredients 7

Ingredients

2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper

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.

Nutrition Facts : ServingSize 1 of 6 servings, Calories 271, FatContent 27g, SaturatedFatContent 5g, CarbohydrateContent 2g, FiberContent 1g, SugarContent 0g, ProteinContent 5g, CholesterolContent 8mg, SodiumContent 182mg

BASIL AND PARSLEY PESTO RECIPE: HOW TO MAKE IT - TASTE OF HOME

Basil and Parsley Pesto Recipe: How to Make It - Taste of Home image

Toss this herby pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, such as 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

Ingredients

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.

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.

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