The light parsley pesto is an easy-to-make vegetable flavor enhancer perfect to keep always ready in the freezer.
Parsley is an herb rich in benefits, used for centuries in cooking and phytotherapy.
Versatile, it can be used both raw and slightly cooked.
The parsley pesto is a perfect zero-waste recipe especially when you have a lot of fresh parsley to use up.
You can prepare it in two versions:
– parsley pesto without peanuts;
– parsley pesto with peanuts.
It is a vegan pesto, without garlic and cheese, making it a digestible and light base that allows cooking and flavoring while limiting the use of oil during cooking.
Light, fresh, and fragrant.
The result naturally depends on the freshness of the parsley.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
The parsley : oil ratio is 1:1.
Select the leaves and only a small part of the stalks near the leaf attachment.
- 2 cups parsley (leaves already cleaned)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 2 tbsps salted peanuts (optional)
- 1/4 cup extra virgin olive oil (raw)
Consider 1 tsp of oil per serving, so 12 single servings or 6 double servings.
Suggested Tools
- Knife
- Cutting Board
- Chopper or Mixer
- Ice Tray
Preparation
Clean and thoroughly wash the parsley.
Select the leaves and only a small part of the stalks near the leaf attachment.Pat well with kitchen paper to remove the excess water.
Prepare a couple of tablespoons of salted peanuts.
You can prepare the pesto without peanuts and/or replace peanuts with other nuts.Put in the mixer:
– 2 cups of parsley: leaves and only a small part of the stalks near the leaf attachment;
– a pinch of salt if not adding salted peanuts;
– a pinch of pepper;
– 1/4 cup of oil;
and blend.When preparing pesto, the mixer should be activated in bursts and not continuously, and it should be avoided that the blades heat up.
The parsley : oil ratio is 1:1.
With this proportion, I achieved a balanced consistency, neither too thick nor too runny.Add:
– 2 tbsps of salted peanuts [optional];
and blend again.Your light parsley pesto is ready.
The consistency of the light parsley pesto may vary depending on the freshness of the parsley.
The light parsley pesto is excellent as a seasoning and as an ingredient in the preparation of appetizers, main courses, especially fish, salads, and to add to legumes, vegetable soup, and stews.
Storage, Tips, and Variations
Add a few drops of lemon juice or as much grated lemon zest as needed for an even fresher variant.
Store the light parsley pesto in the freezer immediately after preparation:
– in ice cube molds to season or use as a single serving.
Transfer them to a food bag after freezing.
FAQ (Questions and Answers)
Is parsley toxic?
No, parsley is not toxic.
Toxicity concerns extracts or essential oils in high doses, while the amounts used in cooking for flavoring are minimal.Why avoid garlic and cheese?
For a more digestible and lighter variant, suitable for flavoring all kinds of preparations.
Can I replace peanuts?
Yes, you can easily replace peanuts based on your dietary needs or taste preferences.
Here are some alternatives:
– cashews;
– almonds;
– walnuts;
– pine nuts;
– seeds – sunflower, sesame, or pumpkin seeds slightly toasted.Can I make pesto without nuts?
Yes, it will be even more delicate and light but still aromatic thanks to the parsley.
When to prepare parsley pesto?
Seasonality
The ideal periods to prepare parsley pesto are spring and autumn: parsley is more tender and fragrant.
Practical needs in the kitchen
Prepare parsley pesto when you have an abundance of fresh parsley and/or parsley to use before it wilts.
