5 Reviews

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!

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FLKeysJen January 28, 2012

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!

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karen in tbay May 30, 2011

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.

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COOKGIRl February 09, 2013

Very good, the sun dried tomatoes really make it. I halved the pine nuts. I think it would be even better with double the parsley next time.

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Maito January 28, 2013

yum!

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SDK June 02, 2008
Parsley Pesto With Sun-Dried Tomatoes