Parsley Pesto Recipe #19648
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
by Tish
10 min |
1 cup
- 1/2 large tomato, roughly chopped
- 1 tablespoon extra virgin olive oil
- 2 cups packed fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon salt
- Combine the tomatoes and oil in a blender or food processor and puree briefly.
- 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.
- Also may be served with sliced tomatoes and fresh mozzarella or with steamed vegies.
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5 stars