Prep 10 mins
Cook 0 mins
Last night, in the mood for something delicious and healthy (in that order), I made pesto using parsley. I always keep parsley in the fridge –it’s a staple for me, as are lemons and garlic. I consider these types of ingredients the building blocks of good food; hence, keeping these items in my kitchen is a must! Top your favorite high-protein, gluten-free pasta with this power packed parsley pesto –parsley is considered a superfood– and you have a dish that not only tastes good, it’s good for you too! Enjoy.
- In a food processor, place parsley and pulse briefly.
- Add sun dried tomatoes, pine nuts, garlic, lemon juice and salt, then pulse until almost smooth.
- Drizzle in olive oil and pulse again briefly to incorporate.
- Serve with pasta, sesame crackers or walnut crackers.
Very flavorful! The lemon, garlic and other flavors keep this from being too "parsley-ey"...I made a pizza with this as the base plus goat cheese, mozarella, parmesan. Delicious without any meat or other toppings! Parsley is the new basil!
I can hardly wait til my oldest daughter gets home and tries this. I had a large outdoor container of parsley to clean up before the frost got it and in the freezer we had sun-dried yellow grape tomatoes #14681. Very delish and will be a repeat each harvest year. Just wanted to add that I had 4 cups parsley loosely measured in a cup then chopped it which became 2 cups so I just doubled the recipe. I always wonder about the measurement of some foods based on the order of the wording - 1 cup chopped parsley......1 cup parsley chopped // it definitetly effects the measurement???? UPDATED TO ADD THE STARS THIS RECIPE DESERVES!
Easy to make and delicious! Served with French baguette slices. I think you could skip the salt or the lemon in this but not both-either one or the other. Italian aka flat leaf parsley is best for this recipe. Made for Best of 2012.