Parsley PestoSubmitted by: TWOTIMESS
IntroductionMakes about 300 ml
A nice touch to cold chicken. Makes about 300 ml
A nice touch to cold chicken.
1 – 2 garlic cloves
400 g parsley leaves, main stems removed
½ tsp (2 g) salt
¼ tsp (1 g) freshly ground black pepper
about 120 ml extra-virgin olive oil
2. In food processor with the motor running, toss the garlic down the feed tube to finely chop it. Stop the motor.
3. Add the parsley, salt and pepper to the work bowl. Process until finely chopped.
4. With motor running, slowly pour the oil down the feed tube in a thin stream until the mixture reaches a paste-like consistency, neither too thick to drop off a spoon nor runny. Stop and check a few times.
5. Transfer pesto to a bowl.
The pesto will keep for 1 week, refrigerated. Cover with cling film so that it touches the surface of the pesto. Or freeze for later use. Pack pesto into ice cube trays coated with cooking spray. When frozen solid, remove from tray and pop into a suitable container, ready for use when you require a tablespoon or two of pesto.
Number of Servings: 10
Recipe submitted by SparkPeople user TWOTIMESS.