I buy a bunch of fresh parsley for one or two recipes, and then am left with a large amount of parsley that I don't know what to do with. Pesto is a great use for the excess parsley. The key is to use good olive oil. I used mostly pecorino-romano cheese instead of all parmesan, which made this extra yummy.
Pesto is lower in saturated fat than cheese, mayo, and butter, so it can be used as a healthy alternative to spread on rolls or use in a sandwich. I made a chicken pesto sandwich using 1 tbsp pesto, 2 oz chicken, lettuce, onion, and ciabatta bread. It was delicious!
What you'll need:
- 1 cup parsley leaves
- 1 cup walnuts
- 1 tbsp fresh lemon juice
- 3 tbsp shredded pecorino-romano
- 1 tbsp shredded parmesan
- 1 large pinch ground white pepper
- 2 large garlic cloves, minced
- 1/3 cup olive oil
What to do:
Mix all ingredients in a food processor.
Pesto is lower in saturated fat than cheese, mayo, and butter, so it can be used as a healthy alternative to spread on rolls or use in a sandwich. I made a chicken pesto sandwich using 1 tbsp pesto, 2 oz chicken, lettuce, onion, and ciabatta bread. It was delicious!
Parsley Pesto
What you'll need:
- 1 cup parsley leaves
- 1 cup walnuts
- 1 tbsp fresh lemon juice
- 3 tbsp shredded pecorino-romano
- 1 tbsp shredded parmesan
- 1 large pinch ground white pepper
- 2 large garlic cloves, minced
- 1/3 cup olive oil
What to do:
Mix all ingredients in a food processor.
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