Parsley Pesto

Aug 25, 2020

This can be used in countless ways, and unlike Classic Pesto it can be made year-round because of the availability of parsley. We like this best on sandwiches and panini. The variation with capers is tasty with turkey or pork, in particular. 
2 cups packed flat-leaf parsley leaves
3 garlic cloves
2 tablespoons walnuts
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
  1. Wash and pat the parsley leaves dry. Peel and trim the garlic.
  2. Put the parsley, garlic, walnuts, salt, and pepper in a food processor and process until finely chopped. With the motor running, pour the olive oil through the feed tube into the machine in a slow stream, and blend to a smooth emulsion. 
  3. Transfer the pesto to a serving bowl. Keep covered in a container in the refrigerator for 1 week. 
Makes 1 ½ cups

Check Out These Related Posts

Mangia Podcast

Mangia Podcast

Listen to episodes of our new podcast at mangia.buzzsprout.com. Learn about food and current affairs with our community members. 

read more
You cannot copy content of this page