Parsley Pesto

5.0(8)

See in the recipe the many uses for this pesto. You may freeze it in an ice cube tray for handy use later on. Also a great add on to mayo or yogurt to give a sandwich pizzazz

by TishT·published 2002-02-13

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Spreads

Servings

1 cup

Total time

10 min

Calories / serving

188 kcal

Ingredients (5)

serves

1/2 large tomatoes, roughly choppedtomato
1 tablespoon extra virgin olive oilextra-virgin-olive-oil
2 cups packed fresh parsleyparsley
2 cloves garlic, mincedgarlic
1 teaspoon saltsalt

Instructions (3 steps)

01Combine the tomatoes and oil in a blender or food processor and puree briefly.
02Add the parsley, garlic, and salt and continue to blend, stopping to scrape down the sides with a rubber spatula if necessary, until smooth and thick*Serve as a spread on crisp toasted rounds of bread to float on top of a soup.
03Also may be served with sliced tomatoes and fresh mozzarella or with steamed vegies.

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Rich recipe — supports nutrition-aware planning.