2023-04-24 07:01:53
Parsley pesto is a delicious variation on the classic basil pesto. I made my pesto with flat parsley and added pistachios and lemon zest. Which combined great with the aromatic herbs. Flat parsley and curly parsley are two common types of parsley. Flat parsley has smooth, flat leaves, while curly parsley has curly, decorative leaves…
Parsley pesto is a delicious variation on the classic basil pesto. I made my pesto with flat parsley and added pistachios and lemon zest. Which combined great with the aromatic herbs.
Flat parsley and curly parsley are two common types of parsley. Flat parsley has smooth, flat leaves, while curly parsley has curly, decorative leaves. Flat parsley has a more pronounced flavor and aroma than curly parsley, which is why I chose it for my parsley pesto.
Parsley pesto can be used in many ways in the kitchen. As a dip for vegetables, a spread on bread or crackers, or as a sauce for pasta, gnocchi and meat dishes. It can also be used as a seasoning for soups and stews and, of course, as an accompaniment to barbecues.
Making parsley pesto is easy and only requires a few ingredients. In addition to flat parsley, you will need pistachios, garlic, Parmesan cheese and olive oil. The food processor or hand blender does the rest of the work and you can finally flavor the pesto with lemon zest, among other things. The full recipe can be found below.
This Italian gremolata with olive oil, garlic and lemon is also very tasty with flat parsley.
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Roast the pistachios briefly in a pan without fat, then let them cool.
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Pluck the leaves from the parsley stalks.
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Tip: You can freeze the stems and use them later to make broth or soup.
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Coarsely chop the parsley, Parmesan cheese and garlic and mix in the food processor or chopper with the pistachios. Grind coarsely and then pour regarding 75 ml of olive oil in a stream until you have a nice pesto. Add extra olive oil if you find the pesto a bit too thick.
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Season the parsley pesto with salt, pepper and lemon zest.
- With this recipe you make a bowl full of pesto.
- You can also use Pecorino instead of Parmesan cheese in this recipe. This one has a slightly sharper taste, which goes well with the flat parsley.
- Do you have anything left? You can store this parsley pesto in the fridge for at least a week. To do this, transfer the pesto to a jar with a tight seal and pour a small layer of olive oil on top. This layer extends the shelf life.
- Preparation: 10 minutes
Recipe: Francesca, Photos: DeedyLicious
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#Parsley #pesto #pistachio #lemon
