By Zurie on August 19, 2008
Photo by Zurie
Photo by Zurie
"Simple throw-together recipe, for which you really must have garden-fresh flat-leafed parsley. Use lime juice if possible, it's so tangy. Parsley is one of the most nutritious herbs, packed with antioxidants, but seldom used in quantity. I can eat this by the spoonful! This is a mild-tasting thick sauce, which improves in flavour if left at room temperature for a few hours. You might need less olive oil. Please taste the sauce and season to your taste. I find that despite the olives and capers it needs a good pinch of sea salt flakes. This pesto or puree will not overpower delicate tastes like fish. It's great with chicken, roast veggies, potatoes, or spread it thickly on toast and top with poached egg."
Serving Size: 1 (405 g)
Servings Per Recipe: 1
"I enjoyed this with some sweet potato salad and look forward to more ways to use it. Thanks!"
"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!"
"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."
"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"
"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 !"
"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."