Fresh Parsley and Parmesan Pesto

 
As I get further along in my pregnancy,  my visit to the greenhouse is becoming less and less.  After sowing some carrots, radishes, pak choi, spring cabbage and broccoli I was left with an atrocious pain so I am trying to avoid any lifting and bending these days.
On the other hand my parsley is growing quite fast. I tried to give some to friends and I use some in soups and salads nearly every week but it keeps growing. I went to the greenhouse after few days last week and I was surprised to see the big green parsley bush . As proud as I was I also didn’t want to waste it or put it in the freezer.  After a little thought I decided to make some parsley pesto to serve with pasta for dinner, I thought adding some parmesan cheese would make it taste better than just green and the kids would be able to eat it too. I was right , it tasted beautiful.  There was some left over so I put it in fridge knowing the oil will preserve it.
My sister in law came over for a visit after few days and she used it with some toast and fried eggs. I was happy to see her enjoying it and she also said that it was a very good combination.  Next time I make it I will have it with eggs and toast for sure. Nutritional side of Parsley
  

Fresh Parsley and Parmesan Pesto

Prep Time: 10 minutes

Per Serving 140 calories

Fat 13 g

Carbs 1 g

Protein 6 g

4


Fresh Parsley and Parmesan Pesto

Ingredients

a big handful of fresh parsley

4-5 tbsp of grated parmesan cheese

1 clove of garlic

2-3 tbsp of olive oil or more if its too dry

1 tbsp of lemon Juice

Salt to taste

Instructions

  1. Wash the parsley well and shake as much water off as possible.
  2. Pick the leaves from the stems.
  3. Blend the parsley leaves, garlic, parmesan cheese, and lemon juice in the blender till there is no big chunks of garlic left.
  4. Slowly add the olive oil and continue to pulse till all is mixed and a nice paste is formed.
 
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