Yesterday’s post talked about parsley’s superfood status and why that should come as no surprise since all real foods are good for us. Start getting more of parsley’s goodness into your diet with this quick and versatile pesto that tastes great on everything from spaghetti squash and salmon to white fish, chicken and pasta. Because it doesn’t rely on warm weather basil, it’s affordable and easy to make in winter, when its luscious green is a welcome sight.
Pesto Parsley
- 3 cups loosely packed parsley (stems included)
- 3 cups loosely packed cilantro (stems included)
- 2 med. cloves garlic, minced
- 1 – 2 Tbsp. minced jalapeno pepper (to taste)
- 2 Tbsp. freshly squeezed lime juice (about 1 large lime)
- 1-2 tsp. red wine vinegar, to taste
- Sea salt and freshly ground pepper, to taste
- 1 large orange, skin and membranes removed, diced to ¼”
Combine everything but orange pieces in food processor and pulse three or four times until fairly well blended, but not mushy. Pour into a small serving bowl and stir in orange pieces. Taste and add more jalapeno, lime, vinegar and/or salt and pepper, to taste.
Parsley is the perfect condiment at every meal. I use parsley, thyme, basil and garlic for a similar kind of pesto. delish. never tried it with the orange twist. Thanks for great idea!
Ohhhhh, thanks for the parsley tip!
I have some left over from last night – which usually gets pushed to the back of the veggie drawer until the cukes rot and thier juice ruins the parsley. Now I can save them that horrible fate and make some pesto – and at a reasonable cost! Great tip!
Rotted cucumber juice–the worst fate, you’re right! So yes, quick, whip up some pesto! Hope you enjoy!
You’re welcome Jill. Yes, the orange twist is nice–plus it makes good use of the citrus that’s rolling into stores at this time of year. In the autumn I use tomatillos, which are in season at that point. If you can remember, there’s something to try next August and September! P.S. have you tried the flat-leafed parsley. I’m curious to see if others like it as much as I do.
Hi Mary;
Made the pesto using parsley and thai and sweet basil, as I grow it all winter. I plant it in clay pots for the warm weather and then bring it in for the winter and have fresh herbs all winter! Just put in a south facing window and give lots of water…thrives!
Put some walnuts into the mix and gave a great texture..great taste!
Juliet
Great additions all. In fact, when I make this in summer I do include basil because I have it in my garden in abundance. Haven’t been as successful growing it indoors, but I’m trying again this year.