Today sharing with you all my Parsley pesto recipe, I have started making this only recently, from the last 2-3 years. I have always loved the Basil pesto in all the dishes that it is used, but it is not easily available in the nearby stores around my residence. Parsley is abundantly seen in every vegetable selling supermarkets, hence always on hand, and always in the list of purchased vegetables. While staying in India I always made the coriander chutney or coriander-mint chutney for any savory snacks, but this is one pesto that is equally loved by my kids. It has a strong and distinct flavor and has a different taste and hence quite a change for us from the regular green coriander and mint chutney (dhania & pudina).
Parsley has been added to my food list and cooking only after I started living here in the UAE. Parsley is used in many dishes in the middle east. It is seen in salads, well known being the Tabbouleh in which it is mixed with Bulgar wheat (will keep that as a separate post for future 🙂 ).
The recipe I am sharing is how I make this Parsley pesto in my kitchen, adjusted to our taste preferences and hence the selection of ingredients too. This may not be the traditional way of making the pesto. I used the pistachio nuts the first time I made this, pine nuts were not in my kitchen pantry, and hence have continued using them every time I make this pesto. The taste, different flavors and texture of the ingredients makes the dip a much relished condiment in my house, kids love it with sandwich, flat-breads, and toasted baguette slices. You can add it to your egg omelette too. When my elder sister visited my place this year, she too loved the dip, hence this post is also for all my family and friends who would like to use Parsley in regular meals but might have double thoughts whether to use or not because of its strong flavor. Go ahead and try it out and see if you like the taste. Parsley is a very good antioxidant, also good source of Folic acid, Vitamins C and A etc.
PARSLEY PESTO/CHUTNEY
INGREDIENTS:
Parsley: 1 bunch
Pistachios: 50 gm (increase the quantity if you want more nutty taste)
Green Chili: 2 small (Adjust it to own taste prefrence)
Garlic: 3 cloves
Olive oil: 3 Tbsp
Lemon: 2 Medium-sized
Salt: To taste
METHOD:
Clean and wash the Parsley leaves. Chop them roughly.
Put the chopped parsley leaves, chilies, garlic and pistachio nut in a mixer pot and grind to make a smooth paste.
Add the lemon juice and olive oil after every few whisks, it becomes easier to grind to paste. Finally add the salt and give the final whisk. Remove the contents into a bowl, check the taste and adjust if more lemon or oil is needed.
We can add the extra oil, if required, when using as a dip.
The above picture shows what was made for dinner last Sunday along with the Parsley pesto as a dip, I will make that as the next post, so do visit to find out what the new recipe would be :). Our weekend starts, wishing you all a good day and a happy weekend to those who reside in this part of the world.
Enjoy!
ashu.
ashstylegourmet's Blog 
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