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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 236g Recipe makes 1 cup) |
||
| Calories 187 | ||
| Calories from Fat 131 | (70%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.7g | 22% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 10.3g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2398mg | 99% | |
| Potassium 905mg | 25% | |
| Total Carbohydrate 13.2g | 4% | |
| Dietary Fiber 5.2g | 20% | |
| Sugars 3.5g | ||
| Protein 4.8g | 9% | |
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Parsley Pesto
By: Tish
Feb 13, 2002
See in the recipe the many uses for this pesto. You may freeze it in an ice cube tray for handy use later on. Also a great add on to mayo or yogurt to give a sandwich pizzazz
1 cup
Ingredients
- 1/2 large tomato, roughly chopped
- 1 tablespoon extra virgin olive oil
- 2 cups packed fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon salt
Directions
1
Combine the tomatoes and oil in a blender or food processor and puree briefly.2
Add the parsley, garlic, and salt and continue to blend, stopping to scrape down the sides with a rubber spatula if necessary, until smooth and thick*Serve as a spread on crisp toasted rounds of bread to float on top of a soup.3
Also may be served with sliced tomatoes and fresh mozzarella or with steamed vegies.
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Featured Reviews for This Recipe
From: Miss Annie in Indy
On May 7, 2007
I thought this pesto was outstanding!! Easy to fix and such a wonderful flavor. My parsley is very prolific this year and I was so glad to find this recipe. I didn't have any fresh tomatoes so I used canned diced tomatoes, since they are pureed anyway I don't know if there is that much difference. I also used garlic powder since I was out of cloves. I will definately make this again especially when my tomatoes come into season. I just used it as a topping for a salad and it was great. Would be delicious on a baked potato too. Thanks Tish for a keeper in my cookbook.
From: Anu
On Sep 23, 2002
Outstanding! I halved the recipe and used 1/8 teaspoon garlic powder (= 1 clove garlic). I didn't change anything else in the recipe. On its own, the pesto seemed a little too salty, but it's perfect as a condiment. I used 2 tablespoons of this pesto over 2 oz spaghetti and sprinkled with a teaspoon of grated parmesan cheese for a wonderful dinner. Thanks Tish!
From: Hot Pepper
On Jul 27, 2006
This pesto is delicious! I served it on roasted potatoes. I'll try it on pasta next. Very happy to happen upon this recipe!
From: sugarpea
On Aug 5, 2004
The parsley lovers among us adored this recipe. The basil pesto lovers were not as enthusiastic. I just missed my olive oil.
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