Basil and Parsley Pesto
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
Total TimePrep/Total Time: 15 min.
- 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
- 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.
Editor's NoteTo 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.
Nutrition Facts2 tablespoons: 148 calories, 13g fat (2g saturated fat), 3mg cholesterol, 195mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 2g protein.
Originally published as Tuscan Bean Minestrone Soup with Basil Parsley Pesto in Simple & Delicious June/July 2015
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