Garlic-Free Parsley Pesto
"We have lots of parsley in the garden and can't eat garlic. This pesto fits the bill and is tasty too.
Use it thick, as the recipe makes, for a spread or garnish. For a sauce, add some of the water your pasta is cooking in. The flour in the water acts as a binder."
photo by sheepdoc
- Ready In:
- 5mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 473.18 ml parsley, loosely packed
- 0.25 ml salt
- 1 shallot
- 118.29 ml extra-virgin olive oil
- 8 walnut halves
- 4.92 ml lemon juice
- 118.29 ml good quality parmesan cheese
directions
- Clean and remove big stems from parsley.
- In a food processor or magic bullet put the parsley, salt, walnuts, shallot and half the oil.
- Blend until pureed.
- Add remaining oil, lemon juice and parmesan and blend quickly.
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Reviews
-
This was tasty, but next time, I'll use less oil. I even added twice as much parsley in case my interpretation of 2 cups, loosely packed, was too loose. Made for CQ 14.
RECIPE SUBMITTED BY
<p>I live in Seattle, but have also lived in the DC area, the Mid-west, California, the South, and New England, as well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
