Parsley Pesto

Name: Parsley Pesto
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 bunch roughly chopped Parsley; 2-3 cloves Garlic; 1 tsp Salt; 1 tsp freshly cracked Black Pepper; 1 tbsp Lemon juice; 1/4 cup roasted Peanuts; 1 tbsp Breadcrumbs (optional); 8-10 tbsp Olive Oil

ZMA @zesty5

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Pesto is a paste that traditionally consists of crushed Garlic, Pine nuts, Salt and Basil, hard Cheese such as Parmesan all blended with Olive oil. It originated in Genoa, the capital city of Liguria, Italy.
Though there are umpteen variations made nowadays, there is no replacement for the original.
Traditionally it is made in a mortar and a pestle which makes it extremely creamy and delicious. But a food processor or a blender also can very well do the job these days.

Pesto is always made to taste based on the ingredients at hand, therefore adjust them as needed.
Pesto traces it's name to the Italian word Pestare meaning to crush or pound. Though the mortar and pestle is a great authentic way but churning it in a blender or a food processor is much easier too.
That's all. Nothing much complicated at all. It's a great option for any special treat. Plus it's absolutely flavourful and delicious too. And a way lot healthier too. This Parsley Pesto is my take on this beautiful Sauce from Italian cuisine. Here I have used Peanuts as a substitute to the original Pine nuts. Roasted Peanuts also give this Pesto a very creamy and luscious texture. And it's tasty too. It can be made and relished with so many recipes that involve Pesto. You would love this beautiful looking Green coloured Pesto for sure.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

No Cook Recipe

5 servings

1 bunchroughly chopped Parsley
2-3 clovesGarlic
1 tspSalt
1 tspfreshly cracked Black Pepper
1 tbspLemon juice
1/4 cuproasted Peanuts
1 tbspBreadcrumbs (optional)
8-10 tbspOlive Oil

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Steps

No Cook Recipe

1

Keep all the ingredients listed and handy. Add all to a blender jar.
2

Keep adding oil as you blend. Do not add all at once. It needs to be churned to get that velvety smooth texture and looks.
3

That's it. Adjust salt and pepper as needed. Fill it up in clean sterilised bottles and freeze. Also it stays good in the refrigerator for 2-3 days. But if you intend to store it or freeze it for a long time use, then skip the parmesan cheese.
4

Use it in your favourite salads, pastas or even as a dip for a variety of chips, nachos, fries etc. Enjoy!

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ZMA @zesty5

on December 27, 2024 22:40

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.