Parsley Pesto

Parsley Pesto | ChopChop

Description

Do you think of parsley as a garnish? Think again! Sure, classic Italian pesto is made with basil, but you might be surprised by how good this version is. You might even like it better! (We won’t tell anybody’s Italian grandma.) Put the pesto on pasta, or use it as a sandwich spread, or to top your scrambled eggs—or Frambled Eggs.

Hands-on time: 30 minutes
Total time: 30 minutes
Makes: 1 Cup

Kitchen Gear: 

Colander
Salad spinner
Measuring cup
Measuring spoons
Grater
Food processor (adult needed)
Rubber spatula 

Ingredients

2  
medium-size bunches fresh Italian flat-leaf parsley
2  
garlic cloves, peeled
1⁄4 cup
lightly toasted walnuts, pecans, pine nuts, or almonds (To toast nuts, put them on a baking sheet in a 350-degree oven until they are fragrant and look a shade darker, about 5 minutes.)
1⁄2 cup
grated parmesan cheese
1⁄2 teaspoon
salt
1⁄2 cup
olive oil

Instructions

  1. Pull the leaves off of the parsley stems and throw the stems away (or save them to add to a soup or salad). Wash the leaves really well in a sink full of cold water. Drain in a colander, then dry them in a salad spinner, if you have one, or between clean dish towels.
  2. Put the parsley, garlic, nuts, cheese, and salt in the bowl of the food processor fitted with the steel blade, and process until it is well chopped. Stop and use the spatula to scrape down the sides of the bowl if everything is getting stuck.
  3. While the machine is running, very, very gradually add the olive oil through the feed tube, at first 1 tablespoon at a time, then gradually increasing the amount until you’ve added it all. Add the water, 1 tablespoon at a time, and process until it is chunky- smooth.