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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 281.7
  • Total Fat: 26.1 g
  • Cholesterol: 7.9 mg
  • Sodium: 259.1 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 8.3 g

View full nutritional breakdown of Parsley and Pine Nut Pesto calories by ingredient
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Parsley and Pine Nut Pesto

Submitted by: BINEMELLES
Parsley and Pine Nut Pesto

Introduction

A healthy garden pesto with the wonderful flavor of pine nuts. A healthy garden pesto with the wonderful flavor of pine nuts.
Number of Servings: 4

Ingredients

    * Parsley, 4 cup
    * Garlic, 2 cloves
    * Olive Oil, 4 tbsp
    * Almonds, dry roasted, 0.5 oz (12 whole kernels)
    * Pine Nuts, 1.5 oz
    * Parmesan Cheese, grated, 8 tbsp
    * Lemon Peel, 1 tsp
    * Salt, 1 dash
    * Pepper, black, 1 dash

    * Note: this recipe is high in fat, but if you look at the nutrition facts you will find that most of it is healthy poly- and monounsaturated fats from the nuts and almonds and the olive oil. it will keep your hair shiny and your heart healthy.
    The pesto is best served over linguine or spaghetti, but the pasta is not included in the calorie calculation.

Directions

Put the parsley leaves, garlic and almonds into a blender bowl and process briefly.
In an ungreased frying pan, toast the pine nuts until the are golden, add to blender and spoon in olive oil. Blend for a minute, then add parmesan, lemon peel, pepper and salt and a ladle of your pasta cooking water or more until you reach the desired consistency.
The pesto shouldn't be liquid, but not a thick as mashed potatoes either.
Serve over linguine or spaghetti, sprinkled with more parmesan if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user BINEMELLES.






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Member Ratings For This Recipe

  • I didn't realize you could make pesto with herbs other than basil! I used walnuts instead of almonds and pine nuts, and lemon juice instead of peel, but it was super yummy! It smells so good from the garlic! mmm I would make it again. - 4/3/10

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