Pesto is pretty good, no? Sweet basil with pine nuts, garlic and parmesan, it is so easy but so jolly good. I make it and put it in the freezer, so after late nights at work I can whip up a plate of pasta, dress it with pesto and throw in some halved cherry tomatoes. Too easy.
You can also make a “pesto” with parsley. Yes, your Italian ancestors would probably turn their noses up to the thought, but there are a number of ingredients that you can whizz up to make a glorious paste to use as a pasta or other sauce, dip or spread. Try Asparagus, Coriander, and a mix and match approach. And today this recipe adds Parsley to the list.
There is no cheese in the basic recipe, but the deliciousness of almonds, garlic, lemon, and, indeed, nutmeg. I do hope you enjoy it. (You can add cheese if you wish – it does add a lovely flavour that I quite like, so I add it on occasion).
How to Make Parsley Pesto | Parsley Sauce, Dip and Spread
2 cups flat leaved parsley leaves
3 cloves garlic
0.25 tspn nutmeg powder
0.25 (40g) blanched or slivered almonds, toasted
1 Tblspn lemon juice
0.25 cups extra virgin olive oil, or as needed
sea salt and freshly ground black pepper
Combine the parsley, garlic, nutmeg, almonds and lemon juice in a food processor and blend until coarsely chopped. Keep the motor running and gradually add the olive oil in a thin strean until a smooth paste forms. Season to taste.
recipe notes and alternatives
This is delicious with pasta and grilled zucchini slices. Sprinkle the dish with grated parmesan cheese.
You can incorporate grated pecorino or parmesan cheese into the pesto as well. Simply add it as you are processing after the oil.
You can add a little water to thin it if it becomes too thick while processing.