Parsley Pesto

Wednesday, May 2, 2012


2 bunches of Italian Parsley, de-stemmed leaves only
1/2 cup pine nuts
1/2 cup freshly grated Parmesan cheese {Ross and I haven't been eating dairy so this ingredient has been eliminated as of late, it is still super yummy and creamy}
3 cloves of garlic minced {I like it really garlicky}
olive oil {when I turn on my food processor I just slowly pour the olive oil in until it gets creamy, you can add less or more, it really is a personal preference}
1/4 cup Orange Muscat Champagne Vinegar from Trader Joe's {this is a new addition to the recipe. I am loving it but I also love it without. Not crucial but especially good over fish}
sea salt to taste
Add all the ingredients to your food processor, except the olive oil and salt. Turn the processor on and slowly add the olive oil. Once the mixture looks mostly chopped/ combined take off the lid and scrap the sides. Turn on and add more olive oil to your desired consistency. Add salt and put that spread on EVERYTHING: fish, tacos, sandwiches, polenta, roasted veggies {ridiculously good}, brown rice....... enjoy.


  1. this is perfect. i'm making fish tacos w/ brown rice tonight, and this is now added to the menu.

    we're off of dairy right now (& vinegar!), so it's good to know that it still tastes great w/out. think i'll add a little squeezed lemon :).

  2. yummy! i have been making pesto with my radish greens {tops}. and it is so delicious with toast. i'll try your parsley one next. also, i have been making the bread recipe you shared. it love no-knead bread. thank you for sharing.

  3. beautiful - any pesto is just so summery, delicious and fresh. And my grandmother has the same beautiful silver - love it.

    1. really?? I posted about it a long time ago... it is so special...


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