![]() This recipe is quite flexible and very forgiving, so have fun with it! Serving Suggestionsĭespite this being made with parsley, I still love pesto pasta. Substitute the walnuts with pine nuts, pistachios, macadamias or almonds.Red pepper flakes or fresh chiles work just fine. Try using half basil, or adding in fresh thyme or oregano. Add other herbs and spices to the parsley pesto.Let your imagination guide you! Here are some of my favorite ways to switch things up: Good pesto of any kind needs some texture!Īs with any "quick mix" pestos made in a food processor, one of the best things is how easy it is to personalize. Make it vegan by opting for plant based cheese.Make it nut free by substituting sunflower seeds or pine nuts.Word to the wise, though - get a separate tray for freezing foods, or you risk having garlicky ice. Cubes will keep in a zip top bag in the freezer for up to a month. Divvy the pesto into roughly tablespoon sized increments, then cover with oil and freeze until solid. If you're not sure you'll use the whole amount of this parsley pesto before it turns, grab a silicone ice cube tray. Freeze in ice cubes to make it last longer.If you find yourself asking "what to do with leftover parsley?" - this recipe is a great way to use it up. Make your parsley pesto last for up to two weeks in the fridge by smoothing down the top and covering the pesto with oil before storing. Fresh herbs will oxidise (read: turn brown and gross) when the cut bits are exposed to air. ![]() Pour oil over the top of the pesto to make it last in the fridge.That said, I've learned some things along the way: Making homemade pesto couldn't be simpler. Alternatively, you can spread it over flatbread or pita, swirl it into some hummus, use it as a dip for veggies. Steps 5-8: Add the olive oil and garlic and pulse the ingredients a few times.ĮNJOY! Scoop out a tablespoon of the parsley pesto mixture and toss through some warm, freshly cooked egg noodle pasta.Steps 1-4: Place the parsley, Parmesan, walnuts, lemon juice and zest in a food processor or blender.Making fresh pesto is so easy, you'll wonder why you ever bothered with the packaged stuff. I prefer using kosher salt and freshly cracked pepper. Seasoning is the subjective king in the kitchen, so be sure to add it as needed, per your own personal taste. ![]() You can also try swapping in your favourite finishing oil for a different take. Since this is a raw application, choose the best, most full flavoured EVOO in your cabinet. Be sure to only scrape away the bright yellow zest, as the white pith is quite bitter. If you're vegetarian, be sure to opt for a brand that is labeled as such, as most parmesan is made using animal rennet.įresh is always best, but in a pinch you can substitute ¼ teaspoon of garlic powder for every clove.įor the freshest, brightest flavour, you'll want both the juice and zest of a whole lemon. The creamy, salty and nutty flavour of Parmesan is a classic in any pesto. Feel free to substitute other nuts like almonds or pistachios, or swap in your favourite seed like pine nuts (no, they're not actually nuts) or sunflower seeds if you're nut free. Lightly toasted walnuts add richness, texture and some lovely crunch. The recipe uses the continental or flat-leaf parsley (It's also known as "Italian") - even I can't keep up with food names! If you can't find it, feel free to swap in curly parsley or another fresh herb of your choice (e.g. This variation on a classic Italian recipe requires fewer than 10 easy-to-find ingredients. the options are nearly endless! My favourite way is to serve it with my roasted asparagus with feta - for a super easy vegetarian meal. Once you have this green gold ready to eat, it's also quite versatile! Pesto pasta is just the start try dipping your pita or veggies in it, use it as a base for salad dressing or as the sauce for your next pizza. Feel free to switch up what kind of fresh herbs or toasted nuts you use, or make it vegan by opting for a plant-based parmesan. My parsley walnut pesto is adaptable to what you have on hand. Using fewer than 10 ingredients and taking just 5 minutes of active time, this quick pesto recipe is simple enough for even the most novice home cook. If you love the bright flavour of basil pesto, you should try your hand at making this amazing parsley pesto recipe! It is super easy to do and tastes far superior to the bottled stuff you'd find at the grocery store. This easy, 5-minute recipe comes highly recommended! CONTENTS Bright and lemony with a gorgeous green hue, this tasty sauce can be used in a multitude of ways. Parsley pesto is a fresh and inexpensive alternative to the basil pine nut pesto favoured by so many.
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