Anotheryarn Eats

October 5, 2008

Extra: Parsley pesto

Filed under: Recipes — Tags: — anotheryarn @ 2:43 pm

Earlier this year I saw a recipe for parsley-walnut pesto, but of course when I went looking for it I could no longer find it.  I did find two other parsley pesto recipes, one a parsley-pecan pesto that contained equal parts parsley and basil as the herb base and another with simply parsley, oil, garlic and some salt.  I started by soaking two bunches of parsley in a big bowl of water since they were looking a little wilted.  Then I shook them off, removed the stems and dried them in my salad spinner.  Since I had 2 cups of packed parsley and a meager amount of basil I went ahead and started making the second recipe, but once it was done it tasted just okay, like it was missing something so I went ahead and added a handful of pecans and that seemed to help.

Parsley Pesto based on the recipe in How to Cook Everything Vegetarian by Mark Bittman

  • 2 c packed parsley leaves
  • 1/2 cup olive oil
  • 1 smooshed clove garlic
  • pinch salt
  • 1/2 c pecans

Whirl everything together in a food processor until smooth.  You might need to scrap down the sides a couple times.



  1. […] cooking.   First, get the pototoes in the oven… ah yes, I can toss the green beans with the pesto I just made (as a recipe states in The Garderers’ Community Cookbook).  Hmm, I should have a […]

    Pingback by October 2: green beans and potatoes « Anotheryarn Eats — October 5, 2008 @ 2:48 pm

  2. […] so that was out).  So I put a pot of water on, boiled some linguine, tossed it with the remaining parsley pesto and topped it with some freshly grated parmesan cheese.  Dinner, low fuss and low […]

    Pingback by October 12: lazy pasta « Anotheryarn Eats — October 14, 2008 @ 3:32 pm

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