The basil and parsley pesto, as the name clearly suggests, is a pesto that differs from the classic version we are all accustomed to, due to the addition of parsley among its ingredients.
The taste of parsley is well distinguished in this pesto from that of basil, without either aroma overpowering the other.
To make it hearty, there’s a generous handful of almonds, which with their sweet flavor temper the more acidic and penetrating notes.
The result will be excellent to serve as an accompanying sauce to enhance fish or meat dishes, which need a burst of flavor, but also simply dressing a good plate of pasta with this slightly special pesto, will be an exceptionally fitting choice.
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Energy 138.28 (Kcal)
- Carbohydrates 1.51 (g) of which sugars 0.25 (g)
- Proteins 3.28 (g)
- Fat 13.94 (g) of which saturated 2.88 (g)of which unsaturated 2.56 (g)
- Fibers 0.78 (g)
- Sodium 317.75 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 0.7 oz basil
- 0.35 oz parsley
- 0.5 oz pecorino
- 0.5 oz parmesan
- 4 tbsp extra virgin olive oil
- 0.7 oz almonds
- 1 clove garlic
- to taste salt
Tools
- Blender / Mixer
Preparation
Prepare this pesto by thoroughly washing the basil and parsley, keeping only the intact leaves of the latter.
Let them air dry, spread out on a dish towel.
In the mixer glass, place the basil, parsley, peeled almonds, extra virgin olive oil, salt, pecorino, and parmesan.
Chop by pulsing the blender intermittently until you achieve the desired pesto consistency.
The pesto is now ready.
Storage
Store in the fridge in an airtight jar, covering the surface of the pesto with a light, but even layer of oil that can be removed at use. It can be frozen like traditional pesto.
Store in the fridge in an airtight jar, covering the surface of the pesto with a light, but even layer of oil that can be removed at use. It can be frozen like traditional pesto.
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