Parsley Pesto

Parsley is one of the most widely used herbs in the world. It is both delicious and colorful, often used as a garnish. Not only is parsley refreshing and tasty, but also has many health benefits. It is a rich source of vitamins, minerals, and antioxidants.

The two types of parsley in my new herb garden went a little crazy and never died back because our southern AZ warmer than normal winter.

Parsley also has a very interesting and long history dating back to ancient times. It is believed it originated in the Mediterranean regions of southern Europe where it grew wild on rocks and cliffs. There are two main types of parsley: curly, also known as common parsley or French parsley, and flat-leaf, also known as Italian parsley. The third type, which I had never heard of is known as Hamburg parsley or turnip-rooted parsley, which belongs to a completely different variety.

Curley-leafed parsley.

Flat-leafed parsley.

I could go on and on about this wonderful, flavorful herb, but let’s get to the recipe.

Once you have gathered the parsley, cut the leaves off the stems and place all ingredients in a bowl:

4 fat cups parsley leaves, 3 heaping tsp. pine nuts, 3 tsp. lemon juice, 1 large clove garlic, 3 Tbsp. freshly grated parmesan, pinch of salt and about 8 Tbsp. good quality olive oil. Using an immersion blender, blend all ingredients until smooth and well combined. Initially it seems like it will never get blended, but it does and really only takes a few minutes.

Using a rubber spatula scrape down the sides of the bowl as you go. You could also use a high-powered blender or food processor, but using the hand-held was very easy. That’s it! It stores well in the fridge in a covered glass food container. It also freezes well for a few months.

I made this Parsley Pesto for my weekly canasta ladies served over a creamy White Cannellini Bean Dip.

Served with mini-bell peppers and pita chips.

It was a perfect combination. Curly parsley has a slightly bitter flavor and is often used as a garnish, although I add it to soups, sauces, bean dishes and more. This afternoon I cut down my curly parsley crop and blended with a little water to make parsley cubes.

Flat-leaf parsley leaves are darker in color, leaves are smooth and has a very aromatic flavor. I thought both for texture and taste the flat-leaf was a better choice for the Parsley Pesto.

The creamy White Cannellini Bean Dip has a velvety texture and brings you to the tastes of Tuscany. In the bowl of a food processor, combine grated garlic and lemon juice. Let it sit for a few minutes to mellow. Add 2 cans cannellini beans (rinsed and drained), lemon zest, olive oil, rosemary, pinch of salt and a few grinds of black pepper. Loosen with 2 to 3 Tbsp. of water. Blend until very smooth and creamy. If the mixture is too thick add a splash of olive oil or a little more water. Taste and adjust salt/pepper. Transfer to a shallow bowl and drizzle with more olive oil, a few cracks of black pepper or a sprig of rosemary. If you want more details on making this creamy Cannellini dip, shoot me an email.

I also served the Parsley Pesto for dinner one night this week over beautifully marinated and roasted boneless/skinless chicken thighs.

And tonight we will have the last of it (until I make more!) over Wild Salmon Cakes.

Who knew Parsley Pesto could be so versatile and delicious!

Print Pin

Parsley Pesto

Very flavorful and so simple to put together.

Ingredients

• 4 Cups fresh flat-leafed parsley
• 3 Tbsp. Pine nuts
• 3 tsp. Lemon juice, freshly squeezed
• 1 lge. Garlic clove, minced
• 3 Tbsp. Parmesan cheese, freshly grated
• 8 Tbsp. Olive oil
• Pinch of salt and freshly ground black pepper

Instructions

• Place all ingredients in a bowl and blend using an immersion blender until all ingredients are completely smooth and incorporated.