Parsley Pesto
This simple and delicious parsley pesto is so quick to throw together, with simple and fresh ingredients. Parsley pesto adds incredible flavor to your main dishes (think chicken, fish and even pasta). It's also delicious added to salads or sandwiches.
Servings: 4
Ingredients
- 2 cups Italian parsley fresh, tightly packed
- 2 tablespoons pine nuts
- 1 tablespoon minced garlic (or 2-3 garlic cloves)
- ¼ cup parmesan cheese fresh grated
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
Instructions
- Add parsley, pine nuts, garlic, parmesan, salt and pepper to a blender or food processor.
- Slowly drizzle in the olive oil as you blend the other ingredients.
- Store in a container with an airtight lid, or follow the tips below to freeze your pesto.
Notes
- To keep your parsley fresh, trim the stems and place in a jar or vase filled with water (much like you would for fresh flowers).
- Cover the container loosely with a plastic grocery bag and store in the refrigerator to preserve freshness.
- Frozen pesto keeps well for up to six months. Defrost the cubes in your fridge overnight, or stir the cubes directly into hot pasta for the easiest sauce.
Nutrition
Calories: 286kcal | Carbohydrates: 3g | Protein: 2g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 163mg | Potassium: 206mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 2530IU | Vitamin C: 41mg | Calcium: 47mg | Iron: 2mg