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Parsley Pesto

 

P is for Parsley, Parmesan and Pesto!

This year I'm participating in a bi weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet.  It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter.

I went through a big pesto phase last summer but I cheated and bought it from the store. I dropped by the farm and they had lovely bundles of fresh herbs so I decided to try my hand at making it from scratch. All it takes is 6 ingredients and a food processor.

I'm not sure why this recipe is called parsley pesto when there's an equal amount of basil, but whatever, just roll with it. It suggests you can swap the basil for cilantro but that's not ever happening at this house, I've got the cilantro tastes like soap gene.

I added the olive oil to the food processor first. Next up, parmesan cheese.  Shredded or shaved real parmesan, NOT the green shaker container abomination.  I like the Frigo brand.

I slowly pulsed everything because I'd read that putting it on full bore might bruise and blacken the herbs but it seemed to be taking a while to come together.  I then realized that I had the wrong blade in the food processor and swapped it out.

It came together much quicker after that.  I didn't need to scrape down the sides or anything but keep an eye out in case. Once everything was well incorporated I moved it to a pretty jar with a clamp on lid.

If you're not going to use it right away you can also put it in ice cube trays, cover them with plastic wrap and freeze them for up to 3 months.  I had plans for mine (check back during Farmer's Market Week!) so I popped it into the refrigerator.

Thank you again to Wendy for hosting the 2024 Alphabet Challenge and to the other bloggers for sharing their recipes this week! Check them out using the links down below!

Parsley Pesto

Parsley Pesto
Author: Jolene's Recipe Journal

Ingredients

  • 1 cup tightly packed fresh parsley leaves
  • 1 cup tightly packed fresh basil leaves
  • 2 to 3 garlic cloves
  • 1/2 cup olive oil
  • 1/2 cup shaved Parmesan cheese
  • 1/4 teaspoon salt

Instructions

  1. In a food processor, puree all ingredients. Move to a container that can be tightly sealed and refrigerate.

Notes

Source: https://www.tasteofhome.com/recipes/pesto/


Refrigerate for two to three weeks or freeze for up to three months.

Other recipes you may enjoy:

Pesto Pasta & Potatoes

Chicken Pesto Stuffed Peppers

parsley, basil, pesto
Appetizers, snacks,
American



 




Labels:

Comments

A Day in the Life on the Farm said…
A Great way to use up some of the parsley that is going crazy in the herb garden right now. Anxious to see your upcoming recipe.
July 31, 2024 at 6:17 AM
Radha said…
I love the vibrant green color of this parsley pesto. I have a bunch of parsley and this will be a great idea to make with it.
July 31, 2024 at 1:06 PM
hobby baker Kelly said…
Oh wow, the color is just vibrant! Looks so good and easy.
July 31, 2024 at 1:16 PM
Lisa said…
This is such a great idea! I have a ton of parsley growing and don't want to waste it.
July 31, 2024 at 3:20 PM
Mayuri's Jikoni said…
I use to make parsley pesto when getting fresh basil was a problem in hot and humid Mombasa. Like how you've used both parsley and basil. Also like the tip of freezing the pesto in cubes for later use.
July 31, 2024 at 5:18 PM
Karen said…
I love pesto! You achieved such a gorgeous color!
July 31, 2024 at 6:30 PM
Camilla Mann said…
Love, love, love any kind of pesto. I don't think I have made a pure parsley one...I know yours still has basil. But now you have me wondering about one with only parsley.
August 1, 2024 at 12:29 AM
Colleen - Faith, Hope, Love, & Luck said…
YUM! And I love that you don't use pine nuts in this...which means that B.O.B. Bob could eat it with me!!!
August 5, 2024 at 12:28 PM

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