Crunchy Parsley Pesto Recipes

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PARSLEY PESTO



Parsley Pesto image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds     Almonds

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 6

1 clove garlic, chopped
1/4 cup almonds, toasted and chopped
3 cups packed flat-leaf parsley leaves
1/2 cup extra-virgin olive oil
Zest of 1 orange
Coarse salt and freshly ground pepper

Steps:

  • Pulse garlic, almonds, parsley, oil, and orange zest in a food processor until finely chopped. Season with salt and pepper.
  • Freeze in ice-cube trays, or store in the refrigerator for up to 2 days.

PARSLEY PESTO



Parsley Pesto image

A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, condiments, dips and spreads, sandwiches

Time 5m

Yield About 1/2 cup / 5 ounces/ 150 g

Number Of Ingredients 7

2 garlic cloves, halved, green shoot removed, roughly chopped
Salt to taste
2 cups, tightly packed, flat-leaf parsley leaves, coarsely chopped
1 tablespoon, tightly packed, mint leaves, coarsely chopped
1/3 cup extra virgin olive oil, as needed
6 tablespoons freshly grated Parmesan
Freshly ground pepper (optional)

Steps:

  • Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.

Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams

PARSLEY PESTO



Parsley Pesto image

Provided by Food Network

Time 5m

Yield about 2 1/2 cups

Number Of Ingredients 7

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.

CRUNCHY PARSLEY PESTO



Crunchy Parsley Pesto image

Make and share this Crunchy Parsley Pesto recipe from Food.com.

Provided by Clara12

Categories     Spreads

Time 6m

Yield 2 serving(s)

Number Of Ingredients 5

1 cup fresh parsley
2 tablespoons parmesan cheese, grated,heaped
2 tablespoons crunchy peanut butter, heaped
2 cloves garlic
1/2 cup olive oil

Steps:

  • Put everything in a blender and blend until mixture is creamy.

Nutrition Facts : Calories 607.3, Fat 63.6, SaturatedFat 9.6, Cholesterol 4.4, Sodium 171.7, Carbohydrate 6.5, Fiber 2.3, Sugar 1.7, Protein 6.8

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