Parsley Pesto
The herb you’ve been overlooking just blew regular pesto out of the water. Move over, Basil. Parsley Pesto is here to stay!
Servings: 6
Ingredients
- 2 cups chopped parsley about 1 bunch
- ½ cup pine nuts
- ¼ cup grated pecorino or Parmesan cheese
- 3 cloves garlic
- ¼ teaspoon salt adjust to taste
- ¼ cup extra virgin olive oil plus more as needed to achieve desired smoothness
Instructions
- Combine the parsley, pine nuts, cheese, garlic, and salt in a food processor and pulse a few times to finely chop. Scrape down the sides of the bowl as needed, and continue pulsing for a few seconds more.
- While the machine is running, begin drizzling in the olive oil and pulse just until combined to fully incorporate the oil, about 20 to 30 seconds. Add more olive oil for a smoother pesto. Use immediately or transfer to an airtight container and refrigerate to store.
Nutrition
Calories: 181kcal | Carbohydrates: 3g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 3mg | Sodium: 176mg | Potassium: 188mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1721IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 2mg