Parsley Pesto Pasta
Transforming traditional pesto with the vibrant flavors of parsley, this recipe offers a refreshing twist to your pasta dish. Perfect for a quick dinner or a special occasion, Parsley Pesto Pasta marries the freshness of parsley with the robustness of pasta, creating a dish that’s both simple and luxurious.
Ingredients:
- 1 cup fresh flat-leaf parsley, stems removed
- 1/2 cup Parmesan cheese, grated
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
- 400g pasta of your choice
Instructions:
- Blanch the parsley leaves in boiling salted water for about 15 seconds, then immediately transfer to ice water to cool. This stops the cooking process and preserves the parsley's bright color.
- In a food processor, combine the blanched parsley, Parmesan cheese, pine nuts or walnuts, garlic, and a bit of salt. Pulse until finely chopped.
- While the processor is running, slowly drizzle in the olive oil until the mixture is smooth. Adjust seasoning with salt and pepper.
- Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Toss the cooked pasta with the parsley pesto, adding pasta water to achieve your desired sauce consistency.
🍝 Note: For a vegan version, you can substitute nutritional yeast for Parmesan cheese.
Parsley and Lemon Green Beans
This side dish adds a vibrant pop of color and flavor to any meal, particularly complementing grilled meats or fish.
Ingredients:
- 500g green beans, trimmed
- Juice of 1 lemon
- Zest of 1 lemon
- 2 tablespoons olive oil
- 1/3 cup chopped fresh parsley
- Salt to taste
Instructions:
- Boil green beans in salted water until crisp-tender, about 3-4 minutes, then drain.
- In a large bowl, whisk together lemon juice, zest, olive oil, and parsley. Add salt to taste.
- Toss the warm beans in the dressing to coat evenly.
- Serve at room temperature or slightly warm for the best flavor experience.
🌱 Note: Consider adding toasted almonds or walnuts for an extra crunch.
Parsley Hummus
Elevate your hummus game with a burst of parsley, making it not only more nutritious but also more flavorful. This recipe is perfect for dipping, spreading, or even as a sandwich filling.
Ingredients:
- 1 can (400g) chickpeas, drained and rinsed
- 1/2 cup fresh parsley, chopped
- 1/4 cup tahini
- Juice of 1 lemon
- 2 tablespoons olive oil
- 2 cloves garlic
- Salt and cumin to taste
- Water as needed
Instructions:
- In a food processor, combine chickpeas, parsley, tahini, lemon juice, olive oil, garlic, cumin, and salt. Blend until smooth, adding water until you reach the desired consistency.
- Adjust seasoning with more lemon juice, salt, or cumin as needed.
- Transfer to a serving dish, drizzle with olive oil, and sprinkle with additional chopped parsley for garnish.
At the end of this culinary journey through parsley, we've explored how this humble herb can transform ordinary dishes into extraordinary meals. From pasta to hummus, parsley's versatility shines, adding not just flavor but also a punch of nutrients. Whether you're aiming to enhance the taste of your meal or boost its nutritional value, these parsley recipes provide a delightful palette for experimentation. Enjoy the freshness and zest parsley brings to your table!
Can I use dried parsley instead of fresh in these recipes?
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While fresh parsley is preferred for its vibrant flavor and color, you can use dried parsley. However, the flavor will be less intense, and you’ll need to use less. Typically, 1 tablespoon of fresh parsley equals about 1 teaspoon of dried.
Are these recipes suitable for dietary restrictions?
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Yes, most of these recipes are versatile. For instance, the Parsley Pesto Pasta can be easily made vegan by using nutritional yeast instead of Parmesan. The Parsley and Lemon Green Beans are already vegan-friendly. And the Parsley Hummus is naturally gluten-free and can be adapted to be vegan by omitting any animal products.
How long will the parsley pesto last?
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Parsley pesto can be stored in an airtight container in the refrigerator for up to one week. You can also freeze it for up to 3 months. To prevent discoloration, cover the surface with a thin layer of olive oil before sealing.
