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Parsley Pesto

The Washington Post, June 26, 2009
  • Course: Condiment
  • Features: Fast

Summary:

This is a great sauce for any broiled or grilled chicken or fish, as well as shiitake mushrooms or other mushrooms that have been browned in butter.

MAKE AHEAD: The pesto can be refrigerated in an airtight container for up to 1 week, or it can be frozen for up to 1 month.

Makes 1 cup

Ingredients:

  • 2 cups loosely packed flat-leaf parsley leaves, washed and dried
  • 1 large clove garlic, crushed
  • Zest and juice of 1 medium lemon
  • 1/4 cup walnut halves, lightly toasted in a dry skillet
  • Pinch salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil

Directions:

Combine the parsley, garlic, lemon zest and juice, walnuts, salt, pepper and 1/4 cup of the oil in a food processor. Pulse a few times until the mixture is coarsely chopped. With the motor running, gradually add the remaining oil to form a creamy sauce. Stop the machine occasionally to scrape down the sides, if needed. Taste and adjust the salt as needed.

Recipe Source:

Adapted from “How to Cook Everything (Completely Revised 10th Anniversary Edition),” by Mark Bittman (Wiley, 2008).

Tested by Monica Bhide for The Washington Post.
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Nutrition Facts
Serving size: Per tablespoon
Calories: 97
% Daily Values*
Total Fat: 11g 17
Saturated Fat: 2g 10
Cholesterol: n/a 0
Sodium: 14mg1
Total Carbohydrates: 1g 0
Dietary Fiber: n/a 0
Sugar: n/a
Protein: n/a
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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