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By Mrs. Mike F
Added October 16, 2002 | Recipe #43430
Showing 1-3 of 3
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Lily Nera
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (39 g)
Servings Per Recipe: 5