Basil Parsley Pesto

I love Pesto, on everything. I use it on meat, poultry, vegetables, sandwiches, and of course pasta! Traditionally Pesto has basil, Parmesan cheese, pine nuts, garlic, olive oil, salt and pepper. Here is a great Basic Pesto Recipe that I have made dozens of time, and I highly recommend it for traditional Pesto.

I love the taste of Basil but I also want to incorporate more parsley into my diet because it is a great source of Vitamins K, and has Vitamins and Minerals like Vitamin A, Vitamin C, Folic Acid, Calcium, Iron, Potassium, the Antioxidants Lutein and Zeaxanthin. It is important to get a variety of fruits, vegetables, and even herbs to ensure you are getting all those lovely Micro Nutrients that keep your skin looking good, heart pumping, and immune system working at its best!

You can even make changes like substituting walnuts for pine nuts. Walnuts are full of fiber, magnesium, protein, and omega 3 fatty acids. They are also a little easier to find, and cheaper than pine nuts. The flavors of both nuts work well for pesto, but walnuts bring a slightly stronger flavor than pine nuts.



Basil Parsley Pesto
1/2    Cup Pine Nuts
3-4   Cloves Garlic
2        Cups Fresh Basil, packed
1        Cup Fresh Basil, packed
1/2    Cup Parmesan, grated
1/2    Cup Olive Oil
1/2    tsp Salt
1/2    tsp Pepper

1) In the bowl of your food processor, combine Pine Nuts, Garlic, Basil, Parsley, Parmesan Cheese, Salt and Pepper.

2) Pulse until the ingredients look like a crumbly paste.

3) While the food processor is running, slowly drizzle in the olive oil creating an emulsion similar to that of a thick salad dressing.

4) Portion into 1/2 cup or 1/4 portions and freeze for longer shelf life or refrigerate for 5 days.

Recipe yields 1 1/4 cups of pesto.

 

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