Pages Menu

So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

Categories Menu

Posted by on Jul 19, 2012 in Condiments | 0 comments

Parsley Pesto

Parsley Pesto

I told you earlier that during our latest grocery shopping excursion,we ended up with more parsley then my kitchen is accustomed to.Thanks to two little shoppers who ‘help’ me.So what did i do?I made easy pesto with it!

  • ‘Pesto’ is an Italian sauce made by grinding the herbs.Common herbs of choice for Italian pesto are Parsley and Italian Basil.Traditionally herbs are hand ground in stone mortar pestle with pine nuts , Parmesan cheese and lots of olive oil.
  • Though ‘Pine nuts’ are the nuts of choice in Italian cooking,i don’t think of pine nuts as often as i do almonds and cashews.So i used blanched silvered almonds instead of pine nuts.
  • I was making it along with shrimp scampi,so i browned extra clove of garlic to use in pesto.
  • Amount of olive oil is based on visual  judgement,add until you start seeing olive oil coming out of pesto.
Pasta tossed in pesto

Pasta tossed in pesto

Parsley Pesto

Yield: 3/4 cup


  1. 1/2 fistful bunch(about cup and half ) flat leaf parsley
  2. 1 browned clove of garlic
  3. 1/2 cup grated Parmesan cheese
  4. 4-5 Tablespoon blanched silvered almonds
  5. Olive oil
  6. salt and pepper to taste


  1. Add first 4 ingredients in a food chopper/processor/morter-pestle and pulse/grind.
  2. Add olive oil slowly.
  3. Add parmesan cheese in the end and pulse again.Season it.
  4. Serve with pasta/bread/chicken.

Post a Reply

Your email address will not be published. Required fields are marked *