| Prep: 10 mins | Cook: No cooking required | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 356 | 31g | 7g | 10g |
| sugars | fibre | protein | salt |
| 1g | 2g | 9g | 0.8g |
Whenever I whip up a batch of Chervil and Parsley Pesto, I can’t help but be reminded of the vibrant green herbs that would fill our little family garden back in Atlanta. This simple yet flavorful sauce brings about a wave of nostalgia, making me appreciate the beauty and potential of simple ingredients.
A Melting Pot of Flavors
Take a mouthful of this specially curate pesto and you’ll be swept away by a delicious blend of flavors. The chervil lends a unique anise-like twist, blended with the freshness of parsley. This mirrors the manner my parents used to marry the bold flavors of Nigeria with the soul of Southern cuisine. While it’s not a traditional Afro-Southern dish, you can certainly taste the influence in the harmonious blend of vibrant, diverse ingredients.
Similar fusion-inspired pestos often contain cilantro and pepper, like the popular Cilantro Pesto found in Latin American cuisine.
Health-conscious Heaven
This Chervil and Parsley Pesto isn’t just a treat for your taste buds; it’s also a haven for the health-conscious. Almonds, a key ingredient, are packed with heart-healthy fats and high in protein. Herbs like parsley and chervil, rich in vitamins A and C, can strengthen your immune system. All this in a lip-smacking paste! For more on the health benefits of almonds, the Mayo Clinic has an enlightening piece here.
Perfect Pairings
While every batch of this pesto is a joy in itself, the magic happens when you pair it with the right foods. Being rich yet subtle, it beautifully enhances the character of a classic pasta dish, baked chicken or even a simple slice of toasted bread. It’s also a wonderful addition to a spring pizza topped with fresh asparagus and ricotta, or a roasted zucchini and eggplant sandwich.
Each time I prepare this pesto, it feels like I’m channeling the fusion that I adore, while also creating something new, exciting, and undeniably delightful.
What You’ll Need
- 1 cup of fresh chervil
- 1 cup of fresh parsley
- 1/2 cup of almonds
- 2 cloves of garlic
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of olive oil
- Zest and juice of 1 lemon
- Salt and pepper to taste
Method
Step One
Start by prepping all the ingredients. Wash the chervil and parsley and pat them dry. Peel your two cloves of garlic. Measure out your almonds, Parmesan cheese, and olive oil. Finally, zest and juice your lemon.
Step Two
Place the almonds in your food processor. Pulse until you have a coarse mixture, but be careful not to overdo it. You don’t want almond butter!
Step Three
Add the fresh chervil, fresh parsley, garlic cloves, lemon zest, and lemon juice into the food processor. Pulse it again until all the ingredients are finely chopped and combined.
Step Four
Now it’s time to add in your Parmesan cheese. Pulse once more until it’s all combined.
Step Five
While your food processor is running, slowly drizzle in your olive oil. This will help to bind all the ingredients together and give your pesto a nice, smooth texture.
Step Six
Finally, season your Chervil and Parsley Pesto with salt and pepper to taste. Remember to go easy on the salt, as the Parmesan cheese is already quite salty.
Step Seven
Your Chervil and Parsley Pesto is now ready! You can use it immediately, or store it in the fridge in an airtight container for up to one week. Enjoy it on pasta, sandwiches, or as a dip.
