Best Basil Parsley Pesto Recipes

BASIL AND PARSLEY PESTO

Steps:

• Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended., Store in an airtight container in the refrigerator for up to 1 week. Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.

PESTO WITH BASIL AND PARSLEY

Steps:

• Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
• Serve with pasta or bread.

BASIL PARSLEY PESTO

Steps:

• Combine all ingredients in a food processor; cover and puree until smooth. Toss with hot cooked pasta or vegetables, spread on French bread or use in any recipe calling for pesto. Can be refrigerated for several weeks or frozen in a tightly covered container.

FRESH BASIL PARSLEY PESTO

Steps:

• Combine all ingredients in food processor.
• Cover and puree until smooth.
• Refrigerate for several weeks, or freeze for 6 months.
• Toss with hot pasta.

BASIL AND PARSLEY PESTO

Steps:

• In food processor, process oil, garlic and pine nuts until pureed. While processor is running, add basil and parsley a little at a time. Add cheese and lemon peel; process until smooth but slightly textured.

CREAMY PARSLEY, BASIL & PECAN PESTO

Steps:

• Cook the pasta of your choice (about 5 oz/150 g per person) according to package directions. In a food processor, process the pesto ingr. in the order listed, starting with hard ingr. such as nuts and garlic, then adding herbs and greens, then oil and remaining ingredients. Scrape down the sides with a spatula and continue processing until you have a smooth paste. Transfer the pesto to a large nonstick pan and heat over low for 1 minute. Toss in the cooked, drained pasta and stir well, until the pesto and pasta are heated through. Garnish as desired and serve.

BASIL PARSLEY PESTO

Steps:

• Combine all ingredients in a food processor; cover and puree until smooth.
• Toss with hot cooked pasta or vegetables, spread on French bread or use in any recipe calling for pesto.
• Can be refrigerated for several weeks or frozen in a tightly covered container. Yield: 3/4 cup.