Best 6 Parsley Pepita Pesto Recipes
In the realm of culinary delights, parsley pepita pesto stands out as a symphony of flavors, a harmonious blend of fresh herbs, nutty seeds, and tangy cheese. This versatile sauce has the power to transform ordinary dishes into extraordinary experiences, adding a burst of vibrant green color and an explosion of flavors to your favorite meals. Whether you're a seasoned chef or a home cook just starting out, this pesto is sure to become a staple in your kitchen repertoire.
This article presents a collection of parsley pepita pesto recipes that cater to diverse tastes and dietary preferences. From the classic parsley pepita pesto, crafted with fresh parsley, pepitas, Parmesan cheese, garlic, and olive oil, to variations that incorporate ingredients like arugula, mint, cilantro, walnuts, and almonds, there's a recipe here for every palate.
For those with dietary restrictions, we offer a vegan parsley pepita pesto that swaps out Parmesan cheese for nutritional yeast, creating a creamy and flavorful sauce that's perfect for those following a plant-based diet. And for those who love a spicy kick, our spicy parsley pepita pesto incorporates red pepper flakes for an extra layer of heat.
With its versatility and ease of preparation, parsley pepita pesto is the perfect condiment to elevate your culinary creations. Drizzle it over pasta, toss it with roasted vegetables, spread it on sandwiches, or use it as a marinade for grilled meats and fish. The possibilities are endless, so let your creativity shine and explore the endless culinary possibilities that parsley pepita pesto has to offer.
BASIL AND PARSLEY PESTO
Toss this parsley pesto with pasta, spread it over sandwiches or try it in one of these creative recipes using pesto. It's also delicious stirred into an Italian-style soup, like minestrone. -Lorraine Fina Stevenski, Land O' Lakes, Florida
Provided by Taste of Home
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- Place basil, parsley, almonds and garlic in a small food processor; pulse until chopped. Add lemon zest, juice, honey and salt; process until blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended., Store in an airtight container in the refrigerator for up to 1 week. Freeze option: Transfer pesto to ice cube trays; cover and freeze pesto until firm. Remove from trays and transfer to a resealable plastic freezer bag; return to freezer. To use, thaw cubes in refrigerator 2 hours.
Nutrition Facts : Calories 148 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 195mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.
PARSLEY PESTO
Provided by Food Network
Time 5m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
PARSLEY PESTO
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It's marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, condiments, dips and spreads, sandwiches
Time 5m
Yield About 1/2 cup / 5 ounces/ 150 g
Number Of Ingredients 7
Steps:
- Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.
Nutrition Facts : @context http, Calories 1024, UnsaturatedFat 68 grams, Carbohydrate 13 grams, Fat 95 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 24 grams, Sodium 1242 milligrams, Sugar 2 grams
PARSLEY PEPITA PESTO
Provided by Ian Knauer
Categories Sauce Food Processor Quick & Easy Parmesan Pumpkin Healthy Parsley Seed Gourmet
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Toast seeds in a heavy skillet over medium heat, stirring frequently, until golden in spots and puffed, about 4 minutes.
- Mince and mash garlic to a paste with 1/2 teaspoon salt, then transfer to a food processor. Add parsley and 1/4 teaspoon pepper and pulse until chopped. Add cheese and seeds and process until seeds are finely chopped. With motor running, add oil in a slow stream through feed tube.
PEPITA PESTO
A mild, nutty-tasting (though nut-free) vegan pesto made with pepitas, parsley, and basil. Tastes great on pasta or bread.
Provided by Becky
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine parsley, pepitas, basil, lemon juice, water, and garlic salt in the bowl of a food processor; pulse until blended into a coarse meal. Pour olive oil in slowly and pulse a few times until pesto has come together.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 3 g, Fat 19.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 119.9 mg, Sugar 0.3 g
PARSLEY PEPITA PESTO
I just found this recipe in a magazine, I have not made it yet, but I plan to soon. But I thought I would share it, since it seems like an easy recipe.
Provided by Peg Haskins
Categories Pasta Sides
Time 20m
Number Of Ingredients 10
Steps:
- 1. Toast pepitas in a dry skillet over medium heat, tossing until golden, about 3 minutes. Transfer to a bowl.
- 2. With food processor running, drop in garlic to chop. Pulse in next 4 ingredients and 1/2 tsp. salt. Pulse in cheese and pepitas. Scrape down sides of bowl. With machine running, add oil. Season with salt and pepper.
- 3. PerServing ( 2 TBSP.): 181 Cal. 19g Fat(3g Sat), 2mg Chol, 1g Fiber, , 3g Carb, 186mg Sod.4g Protein
- 4. Make it ahead: To Freeze: Portion into ice cube trays. Add a little olive oil on top to help keep the pesto green.
- 5. To Serve: Defrost frzen Pesto overnight in the fridge, then bring to room temperature, 20 to 30 minutes stirring occasionally.
Tips:
- Use fresh, vibrant parsley for the best flavor.
- If you don't have pepitas, you can substitute other nuts, such as walnuts, almonds, or pistachios.
- Add a squeeze of lemon juice to brighten the flavors.
- If you like a spicier pesto, add a pinch of red pepper flakes.
- Use parsley pesto as a marinade for chicken, fish, or tofu.
- Stir parsley pesto into pasta, rice, or quinoa for a flavorful side dish.
- Spread parsley pesto on sandwiches, wraps, or burgers for a tasty lunch or dinner.
Conclusion:
Parsley pepita pesto is a versatile and flavorful sauce that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. Whether you're using it as a marinade, a sauce, or a spread, parsley pepita pesto is sure to add a delicious touch to your next meal.
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