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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 111.5
  • Total Fat: 11.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 100.1 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.2 g

View full nutritional breakdown of Parsley Pesto calories by ingredient
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Parsley Pesto

Submitted by: TWOTIMESS
Parsley Pesto

Introduction

Makes about 300 ml

A nice touch to cold chicken.
Makes about 300 ml

A nice touch to cold chicken.

Number of Servings: 10

Ingredients

    1 2 garlic cloves
    400 g parsley leaves, main stems removed
    tsp (2 g) salt
    tsp (1 g) freshly ground black pepper
    about 120 ml extra-virgin olive oil

Directions

1. Rinse and thoroughly dry the parsley leaves.
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.






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