Apr 142016
 

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Last week we baked some beautiful buns and decided to make some burgers for dinner. I decided to make Broccoli Patties for the burger but then I thought I dont have any sauce to go with it. I dont like (read “hate”) ketchup. Then something struck me, I had a lot of Parsley which was on the verge of turning yellow. I decided to make a pesto with it.

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With a handful ingredients the parsley pesto came out delicious and went very well with the Broccoli Patties Burger. You can use this as a marinade for your meat or simply as a dip for your croquettes. Its a versatile dip with a sharp flavour which you wouldn’t like to miss. Its a close kin to Argentine Chimichurri but still has its own unique flavour.

Directions:

1.  Separate the leaves of parsley from the stem and wash them thoroughly for any grit. Put them in a chutney blender.

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2. Add Garlic Cloves.

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3. Add salted Pistachios without the shell to the blender.

DSC058464. Add Olive oil.

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5. Season with Salt and Pepper and add juice of lemon (not in pictures).


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6. Blend together into a smooth paste. If you feel its not blending easily you may add a little more olive oil. Your Parsley Pesto with Pistachio is ready.

Other Salsas and Chutney you can try here are: Fresh Plum Spiced ChutneyArgentine Chimichurri SalsaCoconut ChutneyGuacamoleIndian Plum & Mint Dip Sweet and Sour Raw Mango ChutneyPudina ChutneySpinach Coriander Salsa| Phalahari ChutneyCoriander Chutney without Onion GarlicRaw Mango Chutney with Mint and CorianderSzechuan Sauce 

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Parsley Pistachio Pesto | Parsley Pistachio Sauce
Yields 1
Sharp yet delicious Pesto with Parsley and Pistachios.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 cup fresh parsley
  2. 1/2 cup shelled pistachios
  3. 3 cloves garlic
  4. 1/4 cup extra-virgin olive oil
  5. Juice of 1/2 lemon
  6. Salt and freshly ground black pepper, to taste
Instructions
  1. Separate the leaves of parsley from the stem and wash them thoroughly for any grit. Put them in a chutney blender.
  2. Add Garlic Cloves
  3. Add salted Pistachios without the shell to the blender.
  4. Add Olive oil.
  5. Season with Salt and Pepper and add juice of lemon
  6. Blend together into a smooth paste. If you feel its not blending easily you may add a little more olive oil. Your Parsley Pesto with Pistachio is ready.
Notes
  1. Use of Extra Virgin Olive oil is highly recommended.
Adapted from The best thing I ever ate and then some
The Secret Ingredient http://www.thesecretingredient.in/

 

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Comments

  1. Sonal Gupta says:

    Beautiful dip Anshu! I love Chimichuri❤️