Parsley Pesto
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
1 cup
- Serves:
- 5
ingredients
directions
- Cream together butter, parmesan, parsley, garlic (chopped), basil and marjoram.
- Add olive oil in a steady stream to incorporate.
- Mix in walnuts.
- Serve on the side with bread,or stir into Simple Minestrone Soup.
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Reviews
-
I had some leftover parsley in the fridge that I wanted to use up - and I had heard of this concept. I was actually a bit skeptical about the butter, but it worked out ok. I just whirled everything in the blender. The kids were licking the spatula. I think I prefer "real" pesto, but whenever I need to use up parsley I will use this recipe. BTW, I discovered I had no marjoram, so I left it out.
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I made up a batch and I liked it, thought I decided it needed a bit of salt and lemon juice. I spooned it atop cod filets while they were sauteing -- I'm sure the butter helped make it lovely! I also used it with a little more olive oil to dress a spinach/sun-dried tomato/ mozzarella/ salad with the fish. Nice dinner!
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to be fair, i am giving this 5* instead of 4* because there is always the temptation to compare this to the regular pesto - and of course it won't quite measure up if you opt to go for parsley. but this is still a very good "poor man's pesto", since it's very inexpensive - where i live basil is heaps more expensive than parsley. i did omit the parmesan but used the walnuts and we enjoyed it with salmon.
RECIPE SUBMITTED BY
Mrs. Mike F
United States
I am a frequent recipe changer, so hopefully these will stay somewhat true to character!