Surprise your taste buds with a twist on traditional pesto with my Fresh Parsley Pesto! Shinning bright with parsley flavor, rich olive oil, and salty Parmigiano-Reggiano this easy and unique addition to soups, pastas, and sandwiches will add new life to old favorites! Best of all, it’s all made in a food processor in under 2 minutes. Eat well, laugh often, and share the love! Happy eating!
Watch my webisode of From My Kitchen to Yours - A Chic Autumn Lunch for a complete tutorial.
Fresh Parsley Pesto
Ingredients (makes 2 cups)
Parsley – 2½ cups, roughly chopped, flat leaf variety
Parmigiano-Reggiano – ½ cup, freshly grated
Pine Nuts – ¼ cup
Garlic – 2 cloves, roughly chopped
Olive Oil – ¾ cup
Sea Salt – ½ teaspoon
Black Pepper – 1 teaspoon, freshly cracked
In the bowl of an electric mixer fitted with a steal blade add the parsley, pine nuts, parmesan, garlic, salt, and pepper. Process for 30 seconds.
With the processor still running, slowly pour the olive oil down the feed tube. Process until the mixture is thoroughly pureed.
Tip: Serve this alongside my Thyme & White Bean Soup.
Trick: You can also store the pesto in the refrigerator or freezer in an air tight container with a thin layer of olive oil on top.