PARSLEY PESTO
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, condiments, dips and spreads, sandwiches
Time 5m
Yield About 1/2 cup / 5 ounces/ 150 g
Number Of Ingredients 7
Steps:
- Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.
Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams
PARSLEY PESTO
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
PARSLEY PESTO
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Almonds
Time 5m
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- Pulse garlic, almonds, parsley, oil, and orange zest in a food processor until finely chopped. Season with salt and pepper.
- Freeze in ice-cube trays, or store in the refrigerator for up to 2 days.
PARSLEY PESTO
See in the recipe the many uses for this pesto. You may freeze it in an ice cube tray for handy use later on. Also a great add on to mayo or yogurt to give a sandwich pizzazz
Provided by TishT
Categories Spreads
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine the tomatoes and oil in a blender or food processor and puree briefly.
- Add the parsley, garlic, and salt and continue to blend, stopping to scrape down the sides with a rubber spatula if necessary, until smooth and thick*Serve as a spread on crisp toasted rounds of bread to float on top of a soup.
- Also may be served with sliced tomatoes and fresh mozzarella or with steamed vegies.
Nutrition Facts : Calories 187.9, Fat 14.7, SaturatedFat 2, Sodium 2398.5, Carbohydrate 13.1, Fiber 5.2, Sugar 3.5, Protein 4.8
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- Wash and roughly chop your parsley- flat leaf parsley has a better flavor than curly parsley, get that if you can.
- Measure the nuts you are using. Optionally you can toast the nuts to bring out more flavor- we usually skip this step. It does add more flavor if you have the time and will to do it!
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16 UNIQUE WAYS TO USE PARSLEY - ALLRECIPES
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- Bay Scallops with Garlic Parsley Butter Sauce. Parsley provides a pop of herbal earthiness to this buttery seafood appetizer, a longtime favorite of Chef John's.
- Tabbouleh II. Parsley really shines in this classic Middle Eastern dish. In fact, many have fallen in love with parsley through a delicious dish of tabbouleh.
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- Patti's Mussels a la Mariniere. An entire bunch of chopped fresh parsley is tossed in with green onions and fresh tomatoes in a buttery white wine sauce, which steams these succulent mussels until they pop open.
- Sean's Falafel and Cucumber Sauce. A heap of fresh parsley lends falafel its signature green hue and fresh flavor. And this highly-rated falafel recipe by Sean doesn't skimp on the parsley or the beautiful combo of spices and fresh vegetables in these falafel, along with a creamy cucumber-dill sauce for dipping.
- Boudreaux's Zydeco Stomp Gumbo. "This will put a smile on everyone's face that's eatin' it," says Lupe Boudreaux of his signature 'Texicajun hybrid of a classic' gumbo.
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- Lemon-Parsley Green Beans. Well-made green beans can be as addictive as French fries when done right, and this recipe has all the right stuff: A bit of sugar brings out the natural sweetness of the beans; then butter, olive oil, and garlic swoop in for the richness factor; and lemon zest and juice bring out the brightness of the vegetable; while a handful of chopped fresh parsley reminds the dish of its fresh, earthy roots.
- Antipasto Pasta Salad. Pasta salad is a crowd favorite and easily adapted to fit your particular tastes — and parsley always adds a lovely freshness to the rich meats, cheeses, and olives of this chilled pasta dish, which is brightened with crunchy bell peppers, fresh cherry tomatoes, and an Italian vinaigrette.
- Boniet. 'The Iron Chef — Suzi-Q' is letting an umami-laden family secret out of the bag: boniet. "Pronounced 'bun-yet,' this is an Old World Italian recipe from my Nonie's kitchen.
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