Parsley Pesto on Asparagus

Parsley Pesto on Asparagus

I have used parsley in many recipes, but up until now the parley has been a minor player and/or a garnish. I have never used parsley as the star of a dish. The other day I was watching the food network and they had a recipe for parsley pesto. I just had to try a recipe that placed parsley as the main flavour. I used the recipe pretty much as is, but I cut down on the volume. It was surprisingly tasty. If you like parsley you will probably like parsley pesto.

I have made pesto from basil before, but it never occurred to me that other herbs could be used in this way. This opens a few more doors. A dill pesto? A cilantro pesto?

Ingredients:
1 bunch of flat leaf parsley
2 tablespoons sliced almonds (toasted)
4 tablespoons grated parmigiano-reggiano
3 tablespoons olive oil
salt and pepper to taste

Directions:
1. Place everything into a food processor and puree.


Roast Asparagus:

Ingredients:
1 bunch asparagus (trimmed)
1 teaspoon olive oil
salt and pepper

Directions:
1. Preheat the oven to 350F.
2. Toss the asparagus with the oil, salt and pepper.
3. Bake in the oven for 10-15 minutes.

Take a look at the Weekend Herb Blogging roundup at Küchenlatein.

8 comments:

Kalyn said...

I do like the idea of this! I'm thinking it might taste good on tomatoes or fish too.

Ulrike said...

Parsley is my favourite herb and I tried a pesto: Potato soup with parsley pesto. It's great, isn't it?
Thanks for your WHB entry

Anonymous said...

gI make a dill pesto (dill, olive oil, and almonds) that I serve as a crudite dip with carrots. Very colorful, very yummy.

Kevin said...

The Potato Soup with Parsley Pesto looks good.

I was not familiar with the term crudite and now I have learned something new. A dill pesto crudite dip for vegetables sounds good.

Simona said...

While the 'real' pesto is made with basil, a 1876 text mentions parsley and marjoram as possible ingredients, instead of basil, when the latter is not in season. I have not yet tried this alternative, but have planted both parsley and marjoram in my herb garden and will see if I can experiment.

Maria Helene Schlösser said...

A greenish sensation. I´m about to post a red pesto of beeds with white asparagus. So you are invited to share it.

Pearlsofeast said...

Kevin this sounds delicious too!!!
By the way I tried ur Asparagus and spinach pesto it was superb!!!!

I really enjoy ur blog, it is like a wonderful gourmet magazine.

three feathers said...

i love parsley pesto; in fact, that's all i use in the winter months; it's always available; and yes, cilantro pesto is fab as well....have you tried mixed herb pesto? try it, i bet you'll fall in like with it ;0)

love your blog and sense of food adventure

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