Parsley Pesto - Bravabod
Recipes

Parsley Pesto

Valentina

Parsley pesto is a less intense, but just as flavorful, spin on traditional basil pesto. The final result is a creamy a very fresh-tasting pesto that's a great addition to pasta, roasted vegetables, and fish. Not only that, but parsley is a nutritional powerhouse that may aid in both heart health and blood sugar levels. Any leftover pesto freezes very well for future use.

How To MakeDiet Type: Low-carb

liked this

Freeze For 6 months

Best by 1 week


Shopping List
  • 1 bunch fresh parsley, tough stems removed (about 3 handfuls)
  • 66666667/100000000 cup extra-virgin olive oil
  • 1/2 cup pine nuts (Note 1)
  • 33333333/100000000 cup aged gouda or parmesan cheese, grated
  • 1 tablespoon lemon juice
  • 2 cloves garlic, chopped
  • 1/2 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Toast the pine nuts in a large frying pan over medium heat. Cook the pine nuts until they are fragrant and golden brown, about 3 minutes. Stir them constantly to avoid burning. Once they're toasted, immediately transfer the nuts to a plate or small bowl to stop the cooking process.
  2. Step 2: Place the toasted nuts, parsley, cheese, garlic, and salt in a food processor. Pulse for a few seconds to combine. Scrape down the sides of the bowl with a spatula, and pulse again.
  3. Step 3: Slowly drizzle in the olive oil while the machine is running. Allow the oil to incorporate and create a pesto-consistency. This should take about 20 to 30 seconds, scraping down the sides of the bowl as needed. Taste and adjust seasonings as needed, adding more olive oil for a thinner consistency.
  4. Serve: Transfer the pesto to an airtight container and refrigerate. Use it on your favorite pasta, roasted carrots, or alongside a simple protein. Leftover sauce freezes well.

Recipe Notes

Note 1: Pine nuts may be substituted with skinned almonds or walnuts. Whichever nut you choose, you'll still want to toast them for the best flavor. Adjust toasting times as needed for the particular size of the nut used.

Nutrition

Parsley pesto is a less intense, but just as flavorful, spin on traditional basil pesto. The final result is a creamy a very fresh-tasting pesto that's a great addition to pasta, roasted vegetables, and proteins. Not only that, but parsley is a nutritional powerhouse that may aid in both heart health and blood sugar levels. Any leftover pesto freezes very well for future use.

How To MakeDiet Type: Plant-based

liked this

Freeze For 6 months

Best by 1 week


Shopping List
  • 1 bunch fresh parsley, tough stems removed (about 3 handfuls)
  • 66666667/100000000 cup extra-virgin olive oil
  • 3/4 cup pine nuts (Note 1)
  • 1 tablespoon lemon juice
  • 2 cloves garlic, chopped
  • 1/2 teaspoon salt
  • black pepper, to taste

Instructions
  1. Step 1: Toast the pine nuts in a large frying pan over medium heat. Cook the pine nuts until they are fragrant and golden brown, about 3 minutes. Stir them constantly to avoid burning. Once they're toasted, immediately transfer the nuts to a plate or small bowl to stop the cooking process.
  2. Step 2: Place the toasted nuts, parsley, cheese, garlic, and salt in a food processor. Pulse for a few seconds to combine. Scrape down the sides of the bowl with a spatula, and pulse again.
  3. Step 3: Slowly drizzle in the olive oil while the machine is running. Allow the oil to incorporate and create a pesto-consistency. This should take about 20 to 30 seconds, scraping down the sides of the bowl as needed. Taste and adjust seasonings as needed, adding more olive oil for a thinner consistency.
  4. Serve: Transfer the pesto to an airtight container and refrigerate. Use it on your favorite pasta, roasted carrots, or alongside a simple protein. Leftover sauce freezes well.

Recipe Notes

Note 1: Pine nuts may be substituted with skinned almonds or walnuts. Whichever nut you choose, you'll still want to toast them for the best flavor. Adjust toasting times as needed for the particular size of the nut used.

Nutrition

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Parsley Pesto

PT15M 1 bunch fresh parsley, tough stems removed (about 3 handfuls) 66666667/100000000 cup extra-virgin olive oil 1/2 cup pine nuts (Note 1) 33333333/100000000 cup aged gouda or parmesan cheese, grated 1 tablespoon lemon juice 2 cloves garlic, chopped 1/2 teaspoon salt black pepper, to taste Gluten Free Paleo Vegan Low-Carb 8 Servings Ingredients:

8 Servings

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