Parsley Pesto
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
1 – 2 garlic cloves400 g parsley leaves, main stems removed½ tsp (2 g) salt¼ tsp (1 g) freshly ground black pepperabout 120 ml extra-virgin olive oil
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.
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.
Nutritional Info 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
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