Fresh Basil Parsley Pesto
"A sauce to toss wih pasta. Or to use in any recipe that calls for pesto."
photo by Linky
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
3/4 cup
ingredients
- 1 cup tightly packed fresh basil
- 1 cup tightly packed fresh parsley leaves
- 2 cloves garlic
- 1⁄2 cup olive oil
- 1⁄2 cup parmesan cheese
- 1⁄2 teaspoon ground cilantro
- 1⁄2 teaspoon salt
directions
- Combine all ingredients in food processor.
- Cover and puree until smooth.
- Refrigerate for several weeks, or freeze for 6 months.
- Toss with hot pasta.
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Reviews
-
This was very yummy even without pinenuts. It is an especially great alternative to those who have nut allergies. -
This was very yummy - I did add the pine nuts, based on other review. Liked having both basil and parsley b/c this was a poor year for basil in my area. -
The parsley lovers among us appreciated this a bit more than the basil lovers. I missed my pine nuts.
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
