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    You are in: Home / Recipes / Basil Parsley Pesto Recipe
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    Basil Parsley Pesto

    Basil Parsley Pesto. Photo by Lalaloula

    1/2 Photos of Basil Parsley Pesto

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Sweet Diva's Note:

    Delicious pesto from Taste of Home. I have used it so many times in so many different ways.....If you can, allow to refrigerate for several hours before using to allow the flavors to blend. (This is not included in recipe time.)

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    Units: US | Metric


    1. 1
      Combine all ingredients in a food processor; cover and puree until smooth.
    2. 2
      Toss with hot cooked pasta or vegetables, spread on French bread or use in any recipe calling for pesto.
    3. 3
      Can be refrigerated for several weeks or frozen in a tightly covered container. Yield: 3/4 cup.

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    Ratings & Reviews:

    • on April 28, 2010


      I used frozen basil and I love this pesto so much! I love there's no pine nuts,which are very hard to find here.Loula's sub is interesting,I'll have to try that too.thanks for sharing.

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    • on January 27, 2009


      WOW! This is just outstanding! I made it yesterday with sunflower seeds instead of the cheese and tasted it today before using it for Pasta Gratin With Pesto and Veggies and it was sooooooo good! The flavours of parsley and basil blend so well and the touch of garlic really sets it off! This was my first attempt at making pesto myself and Im so glad that you shared your recipe! Made for Went to the Market Tag 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Basil Parsley Pesto

    Serving Size: 1 (266 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1610.6
    Calories from Fat 1476
    Total Fat 164.0 g
    Saturated Fat 31.5 g
    Cholesterol 58.6 mg
    Sodium 1845.1 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 4.9 g
    Sugars 1.4 g
    Protein 29.7 g

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