Parsley pesto is a fresh alternative to the regular basil pesto favoured by so many in the kitchen. Use up any leftover parsley to make a sauce and toss it through some pasta or serve with warm pita. This recipe comes highly recommended!
I don't often make grand statements (ahem!) but this parsley pesto recipe is a keeper and a real gem.
I was surprised by the amount of flavour this recipe provided and will admit to being initially quite sceptical about it.
But once I tossed it through my fresh pasta - I was in foodie heaven.
🥘 Ingredients
- 1 cup of flat-leaf parsley leaves tightly packed, with all the stems removed
- 1 cup of walnuts - lightly toasted
- 1/2 a cup of grated Parmesan cheese
- 2 cloves of garlic
- lemon juice and zest of half a lemon
- 3/4 cup of extra virgin olive oil
- salt and pepper to taste
The recipe uses the continental or flat-leaf parsley (It's also known as "Italian") - even I can't keep up with food names!
The lemon lifts this recipe to a whole other level. It's fresh and light and adds the perfect zing.
And the walnuts add texture and a little crunch.
🔪 Instructions
- Place all ingredients except for oil in a food processor or blender.
- Pulse the ingredients a few times, and proceed to add the olive oil in a thin stream.
- Scoop out a tablespoon of the mixture and toss through some warm, freshly cooked egg noodle pasta.
- Alternatively, you can spread it over flatbread or pita.
📖 Variations
As with any of these "quick mix" pestos made in a food processor, one of the best things is how easy it is to personalise.
Let your imagination guide you.
- Add other herbs and spices to the parsley pesto such as fresh thyme or oregano.
- Add some chilli for extra heat
- Substitute the walnuts with pine nuts or almonds
This recipe is quite flexible and very forgiving.
🥗 Side dishes
I love pairing it with pasta. Here are some of my other favourite recipes to serve it with:
📋 Recipe
Parsley Pesto
Ingredients
- 1 cup flat-leaf parsley , tightly packed or use a big bunch with all the stems removed
- 1 cup walnuts , shelled, lightly toasted
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic
- 1/2 lemon, juiced and zested
- 1 pinch salt
- 1 pinch pepper
- 3/4 cup olive oil, extra virgin
Instructions
- Place all ingredients except for oil in a food processor or blender.
- Pulse the ingredients a few times, and proceed to add the olive oil in a thin stream.
- Scoop out a tablespoon of the mixture and toss through some warm, freshly cooked egg noodle pasta.
- Alternatively, you can spread it over flatbread or pita.
Leave a Reply