A nice alternative to traditional Basil Pesto (see recipe), Parsley Pesto uses Italian parsley, instead of basil for a nice fresh herbal addition to pasta, pizza, Roasted Cauliflower (see recipe) and other cooked vegetables.
You can grow Italian Parsley in your garden, but it is available year round in the grocery at a reasonable cost
Enjoy!
Parsley Pesto
Print recipeIngredients
- 2 Cups packed, Italian parsley (washed and stemmed)
- 2 Cloves garlic (peeled and chopped)
- 2/3 cups grated Parmesan cheese
- 1 cup good olive oil
- salt and pepper to taste
Directions
| Stem the parsley. Then wash and pat it dry or use a salad spinner. | |
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Combines the garlic and parsley in a blender or bowl of a food processor and chop. Leave the motor running and add the olive oil in a slow, steady stream.  | |
| Shut the motor off, add the cheese, a pinch of salt and a liberal grinding of pepper. Process until mixed. | |
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Scrape out into a bowl and cover until ready to use. If you cannot use it all in the foreseeable future, then place the remainder in a freezer friendly container. It will keep for a week covered in the fridge and 3 months in the freezer. | |