So lately I have had pesto on the brain — I don’t know if it’s because of all the lovely basil I saw at the markets all summer, and still see a good amount of, or if it’s just because I find it easy to make and is good on more than just pasta.
The other week, I had a bunch of parsley left over from a recipe, so I figured I would try to do a parsley basil pesto. I had made a walnut parsley pesto once that just did not work — something about the walnuts made the whole concoction brown and it didn’t even taste that good.
So this time, I figured I would just tweak my Basic Basil Pesto recipe with some parsley.
Makes about 3/4 cup pesto
1/4 cup pine nuts
1 cup (loosely packed) parsley, including stems is fine
The parsley makes the pesto a little earthier and “greener” — even though I was craving pesto, I ended up having it with some grilled chicken and leftover baguette.
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