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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%
how is this calculated?

Parsley Pesto

Recipe #19648 | 10 min | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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: AshS

On Jun 30, 2009

I marinated some veggies in this then roasted them for 40 minutes at 475, and they turned out great! I added some fresh rosemary, too.

0 people found this review helpful

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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.

2 people found this review helpful

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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.

3 people found this review helpful

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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!

3 people found this review helpful

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