Basil & Parsley Pesto Recipe

Basil & Parsley Pesto Recipe
Basil & Parsley Pesto Recipe photo by Taste of Home
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Basil & Parsley Pesto Recipe

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Toss this herby pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, like minestrone. —Lorraine Fina Stevenski, Land O’ Lakes, Florida
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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 peel
  • 1/3 cup lemon juice
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan cheese

Directions

Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon peel, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended.
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.
Yield: 1-1/4 cups.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Basil & Parsley Pesto in Simple & Delicious June/July 2015

Nutritional Facts

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

  • 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 peel
  • 1/3 cup lemon juice
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan cheese
  1. Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon peel, 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.
    Yield: 1-1/4 cups.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Basil & Parsley Pesto in Simple & Delicious June/July 2015

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