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Homemade Parsley or Basil Pesto

by Michele Pesula Kuegler | April 6th, 2015 | Recipes, Spreads & Sauces
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parsley pestoWhen I first tried pesto, I was in college, and I found it to be rather unenjoyable. So, for the next decade or so I avoided eating it. No pasta dishes, no dipping sauces, no appetizers that contained pesto. Then about a decade ago, I gave pesto another try, and I had a completely different reaction. Where had this salty, cheesy, garlicky creation been?

Maybe my palate had changed, maybe I had a better version of it. Whatever the reason I now was a fan of pesto. Of course, I thought that only basil-based pesto would be tasty. I couldn’t imagine using other herbs. Thus, if there were no basil in our herb garden or in the produce department, there would be no pesto. Again, I was proven incorrect. My husband made a pesto with parsley, and I found it to have a different, yet delicious flavor. This discovery makes shopping and cooking so much easier.

If you’re serving pesto on linguine or as a dip for some freshly baked Italian bread, you may want a beverage to accompany it. Today we are recommending Hudson’s Ruby Smash. Shared with us by the head bartender at Hudson at Waterway East in Delray Beach, Florida, this cocktail is sure to be enjoyed by all. You can find the recipe here.

Basil or Parsley Pesto

Serves 2


Print

Cook Time
5 min

Cook Time
5 min

Ingredients
  1. 1 cup basil or parsley leaves
  2. 2 cloves garlic, minced
  3. 1/4 cup walnuts
  4. 1/4 cup grated parmesan
  5. 1/4 cup olive oil
  6. salt & pepper
Instructions
  1. Measure basil or parsley, pushing down gently to get a full cup.
  2. Transfer to a food processor or Magic Bullet.
  3. Add garlic, walnuts, parmesan, and olive oil.
  4. Process until puréed. (If using Magic Bullet, you will need to shake it to complete this task.)
  5. Season with salt and pepper to taste.
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