Best Parsley Lemon Pesto Recipes

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PARSLEY, LEMON, AND WALNUT PESTO ON ROASTED SWEET POTATOES



Parsley, Lemon, and Walnut Pesto on Roasted Sweet Potatoes image

When roasting sweet potatoes, leave the skins on for greater nutrition (and better texture). High heat muddies the fresh flavors of the herbs and lemon zest in pesto, so spoon it on just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 7

4 sweet potatoes, scrubbed and cut into 1-inch wedges
7 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 cups fresh flat-leaf parsley
1/4 teaspoon chopped garlic (about 1 small clove)
1/2 cup raw walnuts, toasted
Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.
  • Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.
  • Top roasted sweet potatoes with 2 tablespoons pesto.

Nutrition Facts : Calories 431 g, Fat 33 g, Fiber 6 g, Protein 5 g, SaturatedFat 4 g, Sodium 120 g

CHIANTI BRAISED OSSO BUCO WITH ROASTED FENNEL AND FINGERLING POTATOES AND LEMON PARSLEY PESTO



Chianti Braised Osso Buco with Roasted Fennel and Fingerling Potatoes and Lemon Parsley Pesto image

Provided by Food Network

Time 3h30m

Yield 4 servings

Number Of Ingredients 20

4 tablespoons pure olive oil
Kosher salt and freshly ground black pepper
4 center-cut veal shanks (each about 2 inches thick)
3 whole, peeled cloves garlic
1 tablespoon tomato paste
2 cups good quality red wine, preferably Chianti
4 cups good-quality veal stock
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
12 fingerling potatoes, cut into 1/2-inch thick rounds
1 bulb fennel, cut into 1/2-inch strips, fronds removed and reserved
1 teaspoon ground fennel seed, lightly toasted
1 shallot, minced
1 tablespoon coarse sea salt
1 bunch flat-leaf parsley, leaves only
1 garlic clove, minced
1 lemon, zested
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat oven to 325 degrees F.
  • Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Season the shanks with salt and pepper and brown them in the Dutch oven, turning once, until well-browned, about 4 minutes per side. Transfer the shanks to a plate.
  • Discard all but 1 tablespoon of the oil and return the Dutch oven to medium heat. Add 2 garlic cloves and cook, stirring, until lightly browned. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes. Raise the heat to high, pour in the wine, and reduce by 1/4. Add the veal stock, 1 thyme sprig, rosemary, and bay leaf and bring to a boil. Arrange the shanks in the Dutch oven, cover, and transfer to the oven. Braise the shanks until the meat is tender and pulling away from the bone, about 2 1/2 hours. Remove from oven and let rest for 30 minutes.
  • Raise the oven to 350 degrees F.
  • Heat the remaining 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Add the potatoes and cook, stirring, until golden brown. Add the fennel strips and cook, stirring, until lightly browned. Stir in the remaining garlic clove and thyme sprig and season with salt and pepper. Transfer the skillet to the oven and cook until the potatoes are tender, about 10 minutes.
  • Sprinkle the fennel-potato mixture with fennel seed and shallot and cook 2 minutes more. Turn off the oven, and leave the skillet inside to keep warm.
  • Meanwhile, make the pesto: Combine the parsley, garlic, and lemon zest in a food processor and pulse until chopped. While the motor is running, drizzle in the oil until a smooth paste is formed. Season with salt and pepper.
  • When ready to serve, divide the fennel-potato mixture among plates and sprinkle with a little of the reserved fennel fronds. Place a veal shank on each plate, spoon over some of the sauce, and top with a little of the pesto. Sprinkle shanks with the sea salt and serve.

BARLEY WITH LEMON-PARSLEY PESTO



Barley with Lemon-Parsley Pesto image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 cup quick-cooking barley as the label directs; transfer to a bowl. Pulse 2 cups parsley, 2 tablespoons each olive oil and toasted pine nuts, 1 garlic clove, 1 teaspoon lemon zest and 1/2 teaspoon kosher salt in a food processor until smooth. Add to the barley along with 2 more tablespoons toasted pine nuts and 1 tablespoon lemon juice; toss.

GREEN BEANS WITH PARSLEY-LEMON PESTO



GREEN BEANS WITH PARSLEY-LEMON PESTO image

Categories     Bean     Side     Steam     Thanksgiving

Yield 10-12

Number Of Ingredients 10

1/2 cup pine nuts
2 cups flat-leaf parsley leaves
1 garlic clove, crushed
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground pepper
4 pounds green beans, trimmed
Lemon wedges, for serving

Steps:

  • In a small skillet, toast the pine nuts over moderate heat, tossing, until golden, about 5 minutes; transfer to a food processor and let cool completely. Add the parsley, garlic, lemon zest and lemon juice to the food processor and pulse until the parsley is very finely chopped. With the machine on, gradually add the olive oil and process until the pesto is nearly smooth. Season with salt and pepper and scrape into a large bowl. Put a steamer basket in the bottom of a pot. Fill the pot with 1 inch of water, add salt and bring to a boil. Add the green beans, cover and steam until bright green and crisp-tender, 8 to 10 minutes. Drain the beans and transfer to the large bowl. Toss with the pesto and season with salt and pepper; serve with lemon wedges. Make Ahead The pesto can be refrigerated overnight. Bring to room temperature before tossing with the beans.

PARSLEY-LEMON PESTO



Parsley-Lemon Pesto image

Provided by Food Network

Time 15m

Yield 1 (18-ounce/500 g) jar

Number Of Ingredients 5

2 bunches fresh flat-leaf parsley, washed and thoroughly dried
Juice of 2 lemons
Salt and freshly ground black pepper
1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese
1 cup/250 ml extra-virgin olive oil

Steps:

  • Put the parsley on a cutting board and with a mezzaluna or sharp knife, finely chop. Put the parsley in a jar and add the freshly squeezed lemon juice. Add the salt, and black pepper, to taste, Parmigiano cheese, and extra-virgin olive oil. Mix well.

PARSLEY & LEMON PESTO



PARSLEY & LEMON PESTO image

Categories     Sauce

Yield 500 g

Number Of Ingredients 5

2 bunch parsley, washed and thoroughly dried
2 lemons
salt and black pepper to taste
1/2 cup (125 ml) freshly grated parmigiano reggiano cheese
1 cup (250 ml) extra virgin olive oil

Steps:

  • 1. Place parsley on a cutting board and with a mezzaluna finely chop. 2. Place in a jar and add freshly squeezed lemon juice. Add salt and black pepper, parmigiano cheese and extra virgin olive oil. Mix well. 3. Pesto can be served fresh or it can be preserved in the refrigerator or freezer.

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