Parsley Pesto
The easiest parsley pesto made with simple ingredients and ready in only 2 minutes. You can use this pesto in so many ways from pasta, with fish or chicken, in salads, sandwiches or as a dip. It's the easiest way to add a ton of flavor to your food!
The easiest parsley pesto made with simple ingredients and ready in only 2 minutes. You can use this pesto in so many ways from pasta, with fish or chicken, in salads, sandwiches or as a dip. It's the easiest way to add a ton of flavor to your food!
- Carbohydrate 2.3200800013534 g
- Cholesterol 0 mg
- Fat 57.5118700070743 g
- Fiber 0.29369999804634 g
- Protein 1.01619000141652 g
- Saturated Fat 7.7106190005069 g
- Serving Size 1 1 cup (enough to serve 4 with pasta) (121g)
- Sodium 2.03200000020694 mg
- Sugar 2.02638000330706 g
- Trans Fat 2.01230600110052 g
- Calories 519 calories
Step-by-step
- Place all ingredients in a bowl and blitz until smooth with an immersion blender.
- If using a mortar and pestle add it to the mortar and pound until smooth.
- Season and use as required.
Operating under strict equipment constraints where only a hand blender or mortar is available requires careful sequencing of ingredients to achieve a proper emulsion. Whole cloves of garlic and pine nuts demand initial mechanical breakdown before fibrous flat leaf parsley enters the vessel, ensuring fibrous green flecks do not remain trapped around large nut pieces. Extra virgin olive oil acts as the continuous phase, suspending grated Parmigiano Reggiano and lemon juice into a cohesive sauce rather than separating into an oily film.
Judging Texture and Consistency
Visual and tactile cues dictate when the blending process is complete. Stop pulsing once the mixture reaches a semi-smooth paste containing tiny, uniform green specks throughout. If the blades spin freely without catching the solids, drizzle an additional teaspoon of olive oil down the inside of the bowl to restore the vortex. Taste the sauce after thirty seconds of resting; the harsh sulfur compounds of raw garlic should yield softly to the fat and acid without dominating the palate.
- Separated oil usually indicates that liquids were added too quickly; whisk vigorously by hand to rebind the emulsion.
- Bitter herbal flavors stem from over-processing the chlorophyll, which can be mitigated by folding in an extra pinch of grated cheese.
- Store the finished paste in an airtight glass jar for up to three days, pressing a layer of plastic wrap directly onto the green surface to prevent oxidation.
