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?
Parsley Pesto on Asparagus
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 2
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
- Place everything into a food processor and puree.
Roast Asparagus
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 2
ingredients
- 1 bunch asparagus (trimmed)
- 1 teaspoon olive oil
- salt and pepper
directions
- Preheat the oven to 350F/180C.
- Toss the asparagus with the oil, salt and pepper.
- Bake in the oven for 10-15 minutes.
Similar Recipes:
Chimichurri
Chimichurri
Take a look at the Weekend Herb Blogging roundup at Küchenlatein.
I do like the idea of this! I’m thinking it might taste good on tomatoes or fish too.
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
gI make a dill pesto (dill, olive oil, and almonds) that I serve as a crudite dip with carrots. Very colorful, very yummy.
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.
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.
A greenish sensation. I´m about to post a red pesto of beeds with white asparagus. So you are invited to share it.
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.
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