I bought a pack of Basil from Trader Joe's. It can be a little pricey, so I try to buy it when I know I am going to use it fairly quickly, otherwise it can go bad pretty fast. So after about 1-2 days of sitting on my counter, I realized some of it started going bad, so I needed to make something asap. It didn't look like I had enough to make Basil Pesto, and I didn't want to run to the store to get more, so I decided to improvise. It worked out perfectly because I had a huge bunch of parsley in the fridge. Parsley only comes in these huge bunches, so I either have too much and don't know what to do with it, or don't have any and end up using dried parsley.
I rinsed out the parsley and dried it really good between two paper towels and used what little Basil I had to make Pesto. The end result was so much better than I could ever imagine. I don't have a picture, but that doesn't mean it wasn't amazing! It had a different zing to it, but it was maybe even better than my original Basil Pesto recipe. You can be the judge of that, but until then I think this recipe wins.
PARSLEY-BASIL PESTO
Ingredients
- 1 big bunch of parsley
- 1 oz of basil leaves
- 2 cloves of garlic
- 1 Tbsp Lemon Juice
- 1/2 cup of toasted pinenuts (roasted on a baking sheet in the oven for 3 minutes)
- 1/2 cup of extra virgin olive oil
- salt and fresh ground pepper(to taste)
Directions
Wash parsley and basil leaves. Dry with paper towel. Put basil, parsley, toasted pine nuts, garlic, and lemon juice into food processor and process until well pureed. You may need to take off the lid and scrape the sides with a rubber scraper if you have a hard time getting the basil all chopped.
Slowly incorporate oil into pureed basil mixture until consistency is to your liking.
Season to taste with salt and fresh ground black pepper and pulse a few times more.
Store basil pesto in the refrigerator in a glass container.
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