Basil-Parsley Pesto

Name: Basil-Parsley Pesto
Yield: About 3/4 cup
Ingredients: 1/4 cup pine nuts, toasted; 1/2 teaspoon kosher salt, plus more as needed; 1/4 teaspoon freshly ground black pepper, plus more as needed; 1 medium garlic clove, minced; 1 cup packed fresh basil leaves (from about 1 large bunch); 1/4 cup packed fresh Italian parsley leaves; 1/2 cup extra-virgin olive oil; 1/4 cup finely grated Parmesan cheese (about 1 ounce)

Basil Italian Pasta Parmesan Healthy Sauces Garlic Tomatoes Cheese Spring Easy

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About 3/4 cup Easy

Total: 20 mins

2 Ratings

Ingredients (8)

1/4 cup pine nuts, toasted
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 medium garlic clove, minced
1 cup packed fresh basil leaves (from about 1 large bunch)
1/4 cup packed fresh Italian parsley leaves
1/2 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese (about 1 ounce)

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Nutritional Information

Calories218
Fat23.12g
Saturated fat3.54g
Trans fat
Carbs1.38g
Fiber0.39g
Sugar0.28g
Protein2.7g
Cholesterol3.21mg
Sodium82.43mg
Nutritional Analysis per serving (6 servings) Powered by

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When basil and parsley appear in the markets along with spring and summer vegetables, it’s time to make pesto. A touch of parsley, black pepper, and garlic add subtle heat to this pesto recipe. This is a looser pesto that drizzles nicely over meats, fish, or freshly cut tomatoes and mozzarella. And of course it’s delicious as a sauce for pasta.

This dish was featured as part of our Recipes for Spring Ingredients photo gallery.

by Jill Santopietro

Instructions

1Place the pine nuts in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 20 seconds. Scrape down the sides of the bowl using a rubber spatula. Add the measured salt and pepper, garlic, basil, and parsley; process until puréed, about 15 seconds; and scrape down the sides of the bowl.
2With the processor running, slowly add the oil in a thin stream until incorporated. Add the Parmesan and pulse a few times to incorporate. Taste and season with additional salt and pepper as needed. If not using immediately, place plastic wrap directly on the surface of the pesto and refrigerate, tightly covered, for up to 2 days. The pesto can also be frozen in small containers.

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