Parsley pesto

4.47 from 203 ratings
Pesto di prezzemolo
This pesto captivates with its wonderful flavors of freshly picked parsley and pine nuts. The peeled almonds provide an extra nutty kick. Of course, a delicious Parmigiano Reggiano must not be missing here to make the taste experience complete. This parsley pesto recipe is perfect with any kind of pasta, but also as a delicious herb spread & dip!
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: low
Calories: 182kcal
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Difficulty: easy
Cost: low
Calories: 182kcal
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Directions
  • Wash the parsley and remove the stems, then add to the cup of the hand blender.
    50 g parsley
  • Grate the parmesan cheese and add it to the cup along with the pine nuts and the peeled almonds.
    50 g pine nuts, 30 g almonds, 50 g parmesan cheese
  • Add a little olive oil and mix gently on low speed with the hand blender. Gradually add the remaining olive oil until the pesto has a nice creamy consistency.
    50 ml olive oil extra virgin
  • Now just season with salt and you're done!
    Buon appetito!
    salt

Tip

If you put the pesto in a small jar and seal it with a layer of olive oil, it will keep for up to 2 days in the refrigerator.
Calories: 182kcal (9%)Carbohydrates: 3g (1%)Protein: 1g (2%)Fat: 18.4g (28%)

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