Basil and Parsley Pesto

  Dinner

Toss this herby pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, like minestrone.

Basil and Parsley Pesto

Average Rating: 4.5

TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 1-1/4 cups.

Ingredients

  • 2 cups loosely packed basil leaves
  • 1 cup loosely packed Italian parsley
  • 1/4 cup slivered almonds, toasted
  • 2 garlic cloves
  • 4 teaspoons grated lemon zest
  • 1/3 cup lemon juice
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan cheese

Instructions

  • 1. Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended.
  • 2. Store in an airtight container in the refrigerator for up to 1 week.
    Freeze option:
    Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.

Nutrition Facts

2 tablespoons: 148 calories, 13g fat (2g saturated fat), 3mg cholesterol, 195mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 2g protein.

Tags