Enjoy this homemade pesto with your favorite pasta, with salmon or chicken, or on pizza.It’s one of the best ways to add bold, fresh flavors to an entree and it’s easy to make.If you’re looking to keep your pesto nice and vibrantly green you will need to boil the basil leaves for 5 seconds (fully submerged) then rest in ice water to halt the cooking process and drain (aka quickly blanch it).This step is completely optional, if I’m not too concerned about the look of the pesto and I don’t care if it turns to a dingy-ish green I’ll skip this step on occasion, but it is just so nice to keep it in the fridge for a few days and go back to nice vibrantly green pesto.Add basil, parsley, Parmesan and garlic to the bowl of a food processor.I can’t think of a better use for this homemade pesto then to make a bunch of it and freeze it to enjoy throughout the year.When you’re ready to use the pesto, place it in the fridge to thaw slightly before scooping it out.Pine nuts are a traditional pesto ingredient, but if you don’t have any you can also use unsalted almonds or walnuts.Salt to taste Instructions To a food processor add basil, pine nuts, parmesan cheese and garlic and process mixture until finely minced, while occasionally scraping down sides of processor.Add 1/2 olive oil and process until well pureed, occasionally scraping down the sides of processor.Thin with a little more oil if mixture is thick, season with salt to taste.Notes * In a pinch you can also stretch it by using 1/2 baby spinach in place of 1/2 of the basil the flavor just won't be as vibrant.**If you'd like you can also toast the pine nuts in the oven or in a skillet for extra flavor if preferred.***I like to use a zester to grate the parmesan for fine delate shreds that blend well into the sauce.Nutrition Facts Basil Parsley Pesto Amount Per Serving Calories 307 Calories from Fat 297 % Daily Value* Fat 33g 51% Saturated Fat 5g 31% Cholesterol 4mg 1% Sodium 103mg 4% Potassium 109mg 3% Carbohydrates 1g 0% Protein 2g 4% Vitamin A 1155IU 23% Vitamin C 7.7mg 9% Calcium 106mg 11% Iron 1.3mg 7% * Percent Daily Values are based on a 2000 calorie diet. .
Basil Parsley Pesto Recipe
I made it yesterday with sunflower seeds instead of the cheese and tasted it today before using it for Recipe #281246 and it was sooooooo good! .
When basil and parsley appear in the markets along with spring and summer vegetables, it’s time to make pesto.A touch of parsley, black pepper, and garlic add subtle heat to this pesto recipe.This is a looser pesto that drizzles nicely over meats, fish, or freshly cut tomatoes and mozzarella. .
Everyday Basil Parsley Pesto
Here’s the background: Last summer, John wanted to plant a huge garden with all kinds of vegetables and herbs.I knew I had to create a “contained” space to manage this “first year” gardening experiment without squelching his enthusiasm.Perfectly sized for a small variety of plants and just the right height for our aging backs…wink wink.Lots of basil, parsley, and dill planted in our raised gardens.Especially when I can make one of the most versatile, freshest, Italian pasta sauces over and over again – Everyday Basil Parsley Pesto.Remember my Simple Pesto White Wine Sauce with Bay Scallop recipe?This blend of herbs creates a lighter more balanced overall taste in my opinion.It’s wonderful layered in a cheese torte and served with pita chips or crackers.But my family’s favorite and mine too, best of all, is homemade pesto tossed with some warm pasta. .
Basil and parsley pesto
Put the toasted nuts into a food processor, along with the basil, parsley, garlic, Parmesan and lemon zest.Then, with the motor running, slowly pour in the extra virgin olive oil until you have a thick, sloppy purée. .
Nut Free Basil Parsley Pesto and Zucchini Noodles
This Nut Free Basil Parsley Pesto is an easy way to use up fresh herbs from your garden!When you have a garden full of fresh basil and parsley why not make some pesto right?Pesto can be used on so many wonderful things; for a pizza instead of sauce, for grilling chicken as a marinade, and especially over pasta!Print Nut Free Basil Parsley Pesto Prep Time 5 minutes Total Time 5 minutes Servings 8 Calories 144 kcal Author Brenda Bennett Ingredients 3 cups fresh packed basil leaves.½ cup extra virgin olive oil.Nutrition Serving: 2 g | Calories: 144 kcal | Carbohydrates: 3.4 g | Protein: 2.5 g | Fat: 15.6 g | Saturated Fat: 2.9 g | Cholesterol: 4 mg | Sodium: 154 mg | Fiber: 0.9 g | Sugar: 2.2 g. .
Basil and Parsley Pesto Recipe: How to Make It
To freeze it in a large batch, make sure to leave a 3/4-inch space at the top of the container, then add a thin layer of olive oil to prevent the pesto from browning.Overmixing can also sometimes cause bitterness, so only blend until all of the ingredients are combined in the food processor.If you find yourself with an abundance of parsley, try making some recipes that use parsley , like our Cheese and Fresh Herb Quiche . .
Pesto with Basil and Parsley Recipe
1) Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. .