Parsley Pesto

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You can make pesto sauce from any of your favorite recipes. If fresh basil is not available, try this Parsley Pesto.

Pesto

Combine in a blender or food processor:

Ingredients

  • 3/4 cup olive oil
  • 2 cups fresh parsley sprigs
  • 2 cloves of garlic
  • 1/2 cup Parmesan cheese
  • 1 tablespoon dried basil
  • 1/2 teaspoon salt
  • 1/2 cup pine nuts (optional)

Directions

Blend all ingredients until smooth.

Alternative I: Low-Fat Pesto Sauce

Ingredients and Directions

To make your own low-fat pesto sauce at home, combine 2 slices toasted white bread (crusts removed), 1 cup packed basil leaves, 3 tablespoons toasted walnuts and 1 garlic clove. Process until finely chopped. Add 3 tablespoons Parmesan shredded cheese, 2 tablespoons olive oil and 2 tablespoons chicken broth. Pulse just until combined.

Alternative II: Easy Pesto Pinwheels

Ingredients

8-ounce can Pillsbury Refrigerated Crescent Dinner Rolls
1/3 cup pesto
1/4 cup chopped roasted red bell peppers

Directions

Heat oven to 350 degrees. Unroll dough into 2 long rectangles. Firmly press perforations to seal. Spread rectangles with pesto to within 1/4 inch of edges; sprinkle with bell peppers. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 8 slices. Place, cut side down, on ungreased cookie sheet. Bake for 13 to 17 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Recipe makes 16 appetizers.

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