Growing up, we had minced parsley in our salad every night. Mom was born and raised in Brussels, Belgium and as a result some of her heritage was reflected in the meals. Parsley is packed with SO much goodness and is much more than an afterthought or as a garnish. It seems unfortunate to me that nutritionist do not tote the benefits more...
I found this recipe on Pinterest and is another Giada De Laurentii creation. She serves over pasta, but I think you could serve it with just about anything from poultry, beef, fish, sweet potato, rice or even an omelet.
My prep chef was painting the front door, so I was alone taking the parsley leaves off the stem. A somewhat tedious job but with great rewards!
Ingredients
- 2 1/2 cups (tightly packed) Italian parsley leaves (I had 3 1/2 cups)
- 1/3 cup pine nuts, toasted
- 2 tablespoon fresh lemon juice
- 2 teaspoons grated lemon peel
- 1/2 cup olive oil
- 1/3 cup Parmesan cheese, finely grated
- 1/4 teaspoon salt
- 1/4 teaspoon fresh pepper
Directions
In a food processor, combine parsley, pine nuts, lemon juice, and lemon peel.
With the machine running, add the oil, blending until mixture is creamy.
Transfer the pesto to a bowl and stir in the Parmesan, salt and pepper.
I use the Glad mini round storage containers to divide up the pesto and freeze.
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