Parsley Pesto Recipe
When the parsley overgrows in the herb garden, making parsley pesto is a fabulous way to make use of it. The pesto can be served as a bread spread or to top pancakes, like a condiment in wraps, or to spice up any salad or dip.
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Pesto Recipe Using Parsley
When we just couldn't get our hands on basil we mixed parsley with coriander. Everyone in the family is happy about the pesto and loves to eat it as a spread or in our salad.
Prep Time: 20 minutes
Cook time: 0 minutes
Category: Dip, spread
Cuisine: Italian inspired
Suitable: Vegetarian Diet, grain-free diet
- 4 cups of fresh parsley
- 1/2 cup of fresh coriander
- 1 clove of garlic
- 1/2 cup of olive oil
- 1/2 cup of water
- 1/2 cup of cashew nuts
- 1/2 cup of parmesan
- Salt, pepper and lemon to taste
Step by step:
- Take of the stems and wash the fresh parsley and fresh coriander, spin dry the lot. Place it into a blender.
- Peel the garlic and add it to the mix.
- Pour the olive oil and water into the herb mix and blend.
- Add the cashew nuts slowly while blending.
the parmesan cheese under (the addition of parmesan is optional). We
liked it with and without, when we left it out we just added a few more
- The final step is to season with salt and pepper and
about 2 tablespoons of freshly pressed lemon juice (add it bit by bit
and taste in between).
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