Best Parsley Coriander And Tahini Pesto Recipes

ROASTED CARROTS WITH TAHINI AND CARROT-TOP PESTO

Steps:

• Roast the carrots: Preheat the oven to 500 degrees F.
• Cut the tops off the carrots, leaving about 1 inch of the stems still on. (Reserve the carrot-top greens for the pesto and garnish.) Cut the larger carrots in half lengthwise and leave the smaller ones whole. Place on a large rimmed baking sheet in a flat, even layer. Drizzle with a good amount of olive oil and sprinkle with salt and pepper. Roast until lightly charred and tender, but not mushy or falling apart, 10 to 15 minutes. Halfway through roasting, shake the pan so they roast evenly.
• Meanwhile, make the pesto: In a high-powered blender, combine the carrot-top greens, parsley, pistachios, olive oil, chives, salt, pepper, garlic, lemon zest and lemon juice. Blend on medium-high until combined but still chunky. If it looks too thick add 1 to 2 tablespoons oil to loosen.
• To serve: Place the roasted carrots in a shallow bowl, dish or platter and drizzle with the pesto, chopped pistachios, tahini and carrot-top greens. Serve immediately.

CORIANDER PARSLEY PESTO

Steps:

• Put all ingredients in the blender or food-processor.
• Process until fine and well blended, add the Parmesan and blend for a few seconds more.

PARSLEY PESTO

Steps:

• In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

PARSLEY, CORIANDER AND TAHINI PESTO

Steps:

• Add all ingredients to a food processor and blend.
• Slowly add the oil to a smooth paste.
• Season with salt to taste.

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.