📋Parsley Pesto
Parsley pesto is a delicious twist on traditional basil pesto. Made with parsley, garlic, pine nuts, lemon juice, Parmesan, extra virgin olive oil, salt, and pepper. It’s great on pasta, sandwiches, pizza, and meat.
Servings: 1 cup
Calories: 553kcal
Ingredients
- 2 large handfuls Parsley
- 2 big cloves of garlic or 4 small cloves of garlic
- ½ teaspoon salt
- ¼ teaspoon pepper optional
- 1 heaped tablespoon pine nuts
- 2 tablespoons Parmesan cheese
- 1 teaspoon lemon juice
- 4 tablespoons extra virgin olive oil
Instructions
- Choose fresh green parsley leaves, and discard any yellow and wilted leaves. Pluck leaves from the stem, if the stem is tender, you can leave it on.
- Place parsley leaves in a large bowl of water. Rinse it well, and allow the leaves to sit in a bowl of water for a few minutes so the dirt can settle at the bottom. Gently remove leaves, shake off excess water, and place it on a kitchen towel to drain excess water.
- To the hand blender jar or food processor add 2 large handfuls of parsley leaf, garlic, salt, pepper, pine nuts, lemon juice, Parmesan, and EVOO.
- Blend until it is a pesto consistency – not too smooth, not too coarse.
Notes
- I prefer flat-leaf parsley over curly-leaf parsley. It has a robust flavor and smoother mouthfeel than curly leaf. For milder flavor, use curly-leaf parsley.
- For budget-friendly option use walnuts instead of pine nuts.
- Pesto consistency can be adjusted depending on where you want to use it. Keep is slightly coarse and thick if you want to use it as a spread on sandwich.
Nutrition
Calories: 553kcal | Carbohydrates: 3g | Protein: 4g | Fat: 59g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 42g | Cholesterol: 7mg | Sodium: 1326mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 250IU | Vitamin C: 6mg | Calcium: 136mg | Iron: 1mg