Parsley Pesto is a fresh twist on the traditional basil pesto,
great for those who have an abundance of parsley or who find basil too strong of a flavor.
Ingredients2 cups parsley (leaves only, well packed)
3 cloves garlic
1/4 cup pine nuts
lemon juice (fresh squeezed, from 1 lemon)
grape seed oil
unrefined sea salt
crushed red pepper
DirectionsToast pine nuts, place pine nuts in dry pan over medium heat, stir occasionally until golden but watch carefully so pine nuts do not burn. Place pine nuts on a plate to cool.
Once pine nuts are cooled, place pine nuts, parsley, garlic, and lemon juice in a blender or food processor. Sprinkle with salt and peppers. Drizzle with oil. Begin blending, scraping sides and adding oil until desired consistency, I ended up using 1/4 to 1/3 cup oil. Adjust seasoning if necessary.
Use immediately or freeze for future use.
Serving SuggestionsMeatless Monday
Toss pesto with whole wheat pasta and serve with grated Romano cheese and a mixed green salad.
Parsley Pesto Shrimp ScampiTake 2 tbsp. Parsley Pesto and toss with 1 pound raw peeled shrimp. Marinate shrimp in pesto for 20 minutes, place shrimp in ceramic oven-safe dish, spread into single layer, dot top of shrimp with butter and bake in a pre-heated 400 degree oven until shrimp are pink.
Serve with rice or couscous and mixed greens. Yum!!
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