Our neighbour who has a huge garden always shares some of her produce with us. This time she gave me a huge bag of beets and a boatload of curly parsley. She gave me the tip to freeze it and that’s what I did. Thursday evening, I washed and chopped a ton of parsley and put it in the freezer. I wasn’t done yet when P. suggested to make some parsley pesto. I liked the idea of pesto, but didn’t like the idea of a pesto made with parsley only. Although I really love parsley, the flavour can sometimes be a bit overwhelming. We decided to use half parsley and half basil. We also used cashews and pistachios instead of pine nuts. Definitely the best pesto I have eaten in a long time!
Basil Parsley Pesto (makes 3-4 servings)
30 g (1 oz.) parsley
30 g (1 oz.) basil
1-2 cloves garlic
35 g (1/4 cup) roasted pistachios
35 g (1/4 cup) roasted cashews
120 ml (1/2 cup) good quality olive oil
20 g (1/4 cup) nutritional yeast
1/4 teaspoon lime zest
salt to taste
Place parsley, basil, and garlic in a food processor. Process until finely chopped. Add remaining ingredients and pulse until smooth.Thin out with a tablespoon of water, if necessary.
Serve with linguine or your favourite pasta. We used 2 oz. dry pasta per serving.
We also made a batch of this fantastic pistachio eggplant spread from vegalicious. Go check out the delicious recipe here.