Parsley Pesto (Useful for Many Dishes!)
- Ready In:
- 2 cups fresh parsley leaves, rinsed well, roughly chopped, pressed into the measuring cup
- 1 -2 tablespoon capers
- 8 -10 green olives, chopped
- 1⁄2 cup walnuts (or use macadamias)
- 2 -3 tablespoons lemon juice (or use lime)
- 1⁄4 teaspoon sugar
- 1⁄2 teaspoon salt
- 3⁄4 cup extra virgin olive oil
- Very fresh flatleaf parsley gives the best results. Do not use "old" parsley which has been in your fridge for a while. Fresh from the garden is best!
- Using a blender or food processor, blend all ingredients until a puree forms. It can be as fine or as grainy as you prefer. A blender is easiest to use for this smallish quantity.
- Taste for seasoning. The thickness will depend on how much parsley has been used, but the olive oil should be enough to make a thick sauce. Start with 2 tablespoons lemon or lime juice and taste: I did think the 3rd tablespoon was needed to add enough flavour.
- Serve in spoonfuls on fish fillets or chicken breasts which have been lightly seasoned. Use with other ingredients such a hardboiled eggs, as a sandwich spread or filling, or on toast, and topped with fried or poached eggs.
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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.