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

    Average Rating:

    3 Total Reviews

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    • on April 16, 2003

      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.

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    • on January 18, 2008

      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!

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    • on March 08, 2005

      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.

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    Nutritional Facts for Parsley Pesto

    Serving Size: 1 (39 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 201.6
    Calories from Fat 193
    Total Fat 21.4 g
    Saturated Fat 8.2 g
    Cholesterol 28.8 mg
    Sodium 145.5 mg
    Total Carbohydrate 0.8 g
    Dietary Fiber 0.2 g
    Sugars 0.1 g
    Protein 2.2 g


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