| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 30g | 6g | 4g |
| sugars | fibre | protein | salt |
| 1g | 2g | 5g | 0.39g |
Growing up in rural Nebraska, lots of fresh produce, vibrant colors, and homemade food lined our family table. One such recipe which is still close to my heart is the Homemade Stone Parsley Pesto. It’s simple to make, vibrant, and full of flavor. It’s a perfect melody of fresh garden harvested stone parsley and fragrant basil leaves, mingled with the crunch of pine nuts and kissed with the pungency of fresh garlic.
How to Savor this Pesto
The Homemade Stone Parsley Pesto can be drizzled over pasta or spread over a homemade pizza base. It can also be a delightful and refreshing dip for a quick snack, or a gourmet topping over grilled chicken or fish. It’s versatility adds a whole new dimension and allows for a plethora of options to elevate any dish. But what I usually love pairing this with, is a classic Focaccia bread.
The Health Benefits
Not just a taste sensation, this Homemade Stone Parsley Pesto is also a healthy choice. Stone parsley is rich in Vitamin C, providing a delightful immune booster, and together with freshly-squeezed lemon juice, you are armed and ready against any seasonal colds. The pine nuts and olive oil add good fats necessary for your body’s function and development. Even the garlic comes with health benefits, known for its efforts in reducing blood pressure and improving cholesterol levels. So, every ingredient is carefully selected to not just add an amazing taste but also for their unique health benefits.
Above all, creating and consuming this Homemade Stone Parsley Pesto is like a walk down memory lane, a moment to reminisce on the simplicity of farmhouse life. It’s more than just food, it’s a sensory experience capturing the comfort of my Nebraska roots.
What You’ll Need
- 2 cups fresh stone parsley leaves
- 1 cup fresh basil leaves
- 1/2 cup pine nuts
- 3 cloves garlic
- 1 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Method
Step One
Begin by thoroughly washing the fresh stone parsley leaves and basil leaves. Allow them to drain or gently pat them dry to remove excess water.
Step Two
In a dry frying pan, lightly toast the pine nuts over medium heat until they are golden brown. Remember to stir them frequently to prevent burning. Once toasted, remove them from the heat and let them cool.
Step Three
Peel the garlic cloves and crush them lightly. Set them aside.
Step Four
In a blender or food processor, combine the parsley, basil, toasted pine nuts, and crushed garlic. Blend the ingredients until they form a coarse paste. You may need to stop and scrape down the sides a few times to ensure an even blend.
Step Five
Slowly pour in the extra virgin olive oil while the blender or food processor is still running. Continue to blend until the mixture is smooth and well combined.
Step Six
Next, add the grated Parmesan cheese, freshly squeezed lemon juice, salt, and ground black pepper to the mixture. Pulse or blend until all ingredients are combined.
Step Seven
Taste and adjust the seasoning if necessary. You can add more salt, pepper, or lemon juice according to your taste. Once the pesto is ready, you can use it immediately or store it in an airtight container in the fridge for up to one week.
