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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Parsley Pesto on Asparagus

[heart_this] · Jun 8, 2007 · 8 Comments

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?

Parsley Pesto on Asparagus

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
  1. Place everything into a food processor and puree.
Roast Asparagus

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
  1. Preheat the oven to 350F/180C.
  2. Toss the asparagus with the oil, salt and pepper.
  3. Bake in the oven for 10-15 minutes.
Similar Recipes:
Chimichurri

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

Food, Gluten-free, Italian, Low-carb, Pesto, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Kalyn says

    June 8, 2007 at 3:47 am

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

    Reply
  2. Ulrike says

    June 8, 2007 at 12:21 pm

    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

    Reply
  3. Anonymous says

    June 8, 2007 at 4:13 pm

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

    Reply
  4. Kevin says

    June 9, 2007 at 1:02 am

    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.

    Reply
  5. Simona says

    June 10, 2007 at 9:05 pm

    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.

    Reply
  6. Maria Helene Schlösser says

    June 11, 2007 at 8:57 am

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

    Reply
  7. Pearlsofeast says

    May 15, 2008 at 8:09 am

    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.

    Reply
  8. three feathers says

    March 27, 2013 at 7:10 am

    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

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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