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Prep 5 mins
Cook 5 mins
This is a pesto that adapts well to an "American Palate", using items you're likely to have around the house. This is not for the pesto fanatic, but the uninitiated, and works well at a party.
- Cream together butter, parmesan, parsley, garlic (chopped), basil and marjoram.
- Add olive oil in a steady stream to incorporate.
- Mix in walnuts.
- Serve on the side with bread,or stir into Simple Minestrone Soup.
I had some leftover parsley in the fridge that I wanted to use up - and I had heard of this concept. I was actually a bit skeptical about the butter, but it worked out ok. I just whirled everything in the blender. The kids were licking the spatula. I think I prefer "real" pesto, but whenever I need to use up parsley I will use this recipe. BTW, I discovered I had no marjoram, so I left it out.
I made up a batch and I liked it, thought I decided it needed a bit of salt and lemon juice. I spooned it atop cod filets while they were sauteing -- I'm sure the butter helped make it lovely! I also used it with a little more olive oil to dress a spinach/sun-dried tomato/ mozzarella/ salad with the fish. Nice dinner!
to be fair, i am giving this 5* instead of 4* because there is always the temptation to compare this to the regular pesto - and of course it won't quite measure up if you opt to go for parsley. but this is still a very good "poor man's pesto", since it's very inexpensive - where i live basil is heaps more expensive than parsley. i did omit the parmesan but used the walnuts and we enjoyed it with salmon.