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    You are in: Home / Recipes / Parsley Pesto (Useful for Many Dishes!) Recipe
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    Parsley Pesto (Useful for Many Dishes!)

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 10, 2014

      I enjoyed this with some sweet potato salad and look forward to more ways to use it. Thanks!

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    • on July 04, 2010

      Lovely pesto! I have the perfect parsley growing in the garden, and this was an ideal way to use it. Quick too. Today I had it alongside some scrambled tofu & toast, but no end to the ways I might use it. I like the slight walnut flavour, but not so much that walnut is all you can taste. Thanks for posting!

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    • on April 14, 2010

    • on December 15, 2009

      This is a great parsley pesto. I added a dash of the caper vinegar and didn't need the extra salt (as others recommended, I didn't add sugar either). No walnuts, so I toasted sunflower seeds and used those. In addition to the other serving suggestions, I think this will be nice stirred into sour cream or yogurt.

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    • on August 15, 2009

      This was really good. I left out the capers as I did not have any. I also toasted the walnuts and left out the sugar. I put it on a pasta salad which is chilling a bit in the fridge. I tasted it first and it was yummy. I was thinking about getting some more parsley tomorrow and I bet fresh lemon juice would be great. MMMmmm

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    • on April 19, 2009

      Very very refreshing. The only change I made was to not add sugar-personal preference. Great on tri-tip - thanks for a healthy and tasty pesto !

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    • on November 18, 2008

      This is a good versatile pesto. I had lots of parsley in my herb garden that I needed to use before it was killed off this winter, so I tried this recipe. I strayed from the original recipe just a little because of how I think I'll use it. I did not add the olives and I used walnut oil as well as olive oil. The nutty flavor came through without the "nut texture". I pureed it quite finely and froze it in small portions to take out as needed this winter. I have found that silicon muffin cups work beautifully! (I placed 6 on a plate, filled each with the pesto, froze them and, when solid, popped them out and put them in an air-tight freezer container.) I'll have fresh parsley flavor whenever I need it. Thanks for this idea of how to use up extra herbs.

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    Nutritional Facts for Parsley Pesto (Useful for Many Dishes!)

    Serving Size: 1 (405 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 950.9
     
    Calories from Fat 920
    96%
    Total Fat 102.2 g
    157%
    Saturated Fat 13.2 g
    66%
    Cholesterol 0.0 mg
    0%
    Sodium 912.8 mg
    38%
    Total Carbohydrate 10.0 g
    3%
    Dietary Fiber 4.4 g
    17%
    Sugars 2.2 g
    9%
    Protein 6.5 g
    13%

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