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Parsley Pesto Sauce Recipe

Guest Author - Paula Laurita

These pesto sauces are wonderful to use on meat, bread, vegetables, or on pasta.

Parsley Pesto Sauce

Recipe I

Ingredients

  • 1/2 cup walnuts
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 bunch parsley
  • 3 garlic cloves
  • 2/3 cup extra-virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper, freshly ground

Directions

  1. Peel and crush the garlic cloves.
  2. Mince the parsley.
  3. Blend garlic, parsley, olive oil, walnuts, and cheese in a food processor or blender.
  4. Use low speed and stop often to stir.
  5. Let sit for an hour before using.

Recipe II

Ingredients

  • 1 small slice of Italian bread, soften by soaking in wine vinegar
  • 1 bunch of Italian parsley, leaves only
  • 2 cloves garlic, peeled
  • 3 anchovy fillets, packed in oil
  • 1/4 cup olive oil

Directions

  1. Squeeze the bread to remove excess vinegar.
  2. Chop the parsley and garlic together until very very fine.
  3. Transfer the parsley and garlic to a mixing bowl and add the bread, anchovies, and the olive oil.
  4. Stir everything well until it is well blended.

Recipe III

Ingredients

  • 1/2 cub butter
  • 1 Tbs lemon juice
  • 1 garlic clove, minced
  • 1 bunch fresh parsley leaves, chopped

Directions

  1. Melt the butter in a small saucepan over medium-low heat.
  2. Whisk in the lemon juice, garlic and parsley.
  3. Continue whisking over low heat for approximately 5 minutes.

Note: This pesto is tasty on fresh ham, lamb, fish, or new potatoes.
The word "parsley" comes from the Greek word for "rock celery." There are two basic forms of parsley, curly leaf and flat leaf. Flat leaf parsley is also known as Italian parsley. Flat leaf usually has a stronger flavor than curly leaf parsley.
Traditionally parsley tea has been drunk to control high blood pressure. Parsley is a good source of folic acid, one of the most important B vitamins. It is also known as a natural breath freshener.

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Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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