Parsley Pesto
Parsley Pesto - 3 Secrets for the perfect pesto + freezing tips
Three secrets to the most delicious and affordable Pesto you’ve ever had:
1. Use Parsley
2. Use toasted Walnuts
3. Use a simple neutral oil
Here’s the recipe to make easy, year-around parsley pesto that is packed with flavour (printable / saveable recipe here): https://class.clairetansey.com/parsle...
PARSLEY PESTO RECIPE
Makes 3 Cups
1.5 cups walnut halves or almonds
2 bunches flat-leaf parsley, thick stems trimmed
1.5 cups canola oil
4 tablespoons fresh lemon juice
1 clove garlic, cut in quarters
1.5 teaspoons salt
Instructions
1. Preheat the oven to 400°F. Place the nuts in a single layer on a small baking pan. Roast for 5 to 8 minutes, or until they are just starting to become golden and fragrant. Let cool for at least 5 minutes.
2. Wash and dry the parsley in a salad spinner,then chop it very coarsely (it should measure about 7 cups, packed). Place in a large blender and add the toasted nuts, oil, lemon juice, garlic and salt. Blend on high until completely puréed.
3. Package into 3 1-cup portions in freezer bags. Squeeze Out All of the air and freeze it for up to 3 months. Thaw overnight in the fridge before using.
If you want my favourite way to use the Parsley Pesto recipe, check out this video - • Pesto Chicken Bake - One Pan | 5 Ingr...
I’ve got two more ways in my cookbook, Dinner, Uncomplicated: Fixing a Delicious Meal Every Night of the Week plus 90 recipes that’ll make dinner easy, fun and delicious. It's here: https://amzn.to/2weqEzt
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