Parsley Pesto

Note/Suggestions: This is great with meat and fish or mixed in sauces, soups, mayonnaises or salad dressings. For a different flavor, substitute all or part of the parsley with cilantro leaves.

Ingredients:

  • 4 cups flat Italian parsley leaves, washed and drained
  • ½ cup pine nuts
  • ½ cup olive oil
  • 3 cloves garlic
  • salt and pepper to taste

Equipment:

  • food processor

Directions:

  1. Stuff all ingredients into the food processor and turn on. Process until the pesto is smooth, stopping periodically to scrape down the sides. Add more oil as needed to get a smooth consistency.
  2. Depending on the size of your food processor’s bowl, you may have to do this in batches. If so, mix the batches together very well before using or freezing.
Storage Details: All pestos can be stored in airtight containers in the refrigerator for up to 3 days, or freeze in a variety of sizes for later use.
  1. Fill ice cube trays or muffin tins* with pesto and cover with plastic wrap. Freeze overnight and then remove from trays and put in freezer bags and freeze until needed. A variety of containers work well to freeze different portion sizes; freeze for up to 3-6 months.
  2. A regular muffin tin is 1/3 cup in volume, a large muffin tin is ¾ cup in volume, and an ice cube is ¼ cup in volume. The ice cube size is great for single servings of pasta, flavoring soups, sauces mayonnaises and salad dressings or to put on top of fish or chicken fillets.