Mild Green Parsley Pesto

Lately I have been completely obsessed with this pesto. Quite different from the classic versions, though do I actually know whether what I call classic really is classic? Everyone’s beloved Wikipedia says the classic version is made with basil, nuts and olive oil. So I suppose I am right about it being quite different 🙂

I like this pesto for more than its simplicity. Above all, I like how wonderfully light it is and how perfectly it goes with pasta served with gently fried prawns. I also appreciate its… price. After all, it contains no rather expensive nuts, whether cashews (as in the cheaper version we are usually served from discount-supermarket jars) or pine nuts.

But most of all, I love that fresh parsley flavour. And the incredible colour. The ultimate spring pesto. I recommend it.

Recipe details:

Preparation time: about 5 minutes

Serves: enough for pasta for two people

Calories: it tastes so light and pleasant that you forget what the word calorie means (and certainly kilocalorie)

Ingredients for delicious green parsley pesto:

• 1 bunch fresh green parsley (young parsley is ideal, such as the kind sold in a pot)
• a piece of Parmesan (about 2 – 3 decagrams)
• 1 clove fresh Polish garlic
• a pinch of salt
• a pinch of freshly ground black pepper
• 2 tablespoons olive oil

Recipe for a green spring pesto without nuts:

I finely chopped the well-washed parsley leaves and put them in the blender (I used the chopping attachment with the sharp blade). I added the crumbled Parmesan and the remaining ingredients. I blended thoroughly (but not for too long). I transferred it to a small bowl and drizzled over a little more olive oil.

The green parsley pesto was ready. You can add it to pasta or even eat it on its own. It tastes delicious. Enjoy 🙂

.