Best Basil Parsley Pesto Recipes
BASIL AND PARSLEY PESTO
Toss this parsley pesto with pasta, spread it over sandwiches or try it in one of these creative recipes using pesto. It's also delicious stirred into an Italian-style soup, like minestrone. -Lorraine Fina Stevenski, Land O' Lakes, Florida
Provided by Taste of Home
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 148 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 195mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
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
--Taste of Home Test Kitchen
Provided by Taste of Home
Time 5m
Yield 3/4 cup.
Number Of Ingredients 6
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.
Nutrition Facts :
BASIL AND PARSLEY PESTO
Take advantage of the farmers market bounty this summer, and prepare ice-cube trays of this classic sauce for the flavor of summer all year round.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 Serving
FRESH BASIL PARSLEY PESTO
Make and share this Fresh Basil Parsley Pesto recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 10m
Yield 3/4 cup
Number Of Ingredients 7
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.
CREAMY PARSLEY, BASIL & PECAN PESTO
Yield 4
Number Of Ingredients 13
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
Delicious pesto from Taste of Home. I have used it so many times in so many different ways.....If you can, allow to refrigerate for several hours before using to allow the flavors to blend. (This is not included in recipe time.)
Provided by Sweet Diva MJ
Categories High In...
Time 10m
Yield 3/4 cup
Number Of Ingredients 6
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.
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