Parsley and peanut pesto, an explosion of flavors

Ingredients

• 1 oz fresh parsley (1 bunch)
• 1 oz Parmesan (or Grana Padano or Pecorino)
• 1 oz unsalted roasted peanuts
• 1 garlic clove
• 3 1/2 Tbsp olive oil
• salt
• pepper

Materials

• 1 food chopper

Preparation

• Wash the parsley and remove the leaves from the stems. Peel the garlic clove.
• Place the parsley in a chopper then add the parmesan, peanuts, garlic clove, olive oil, salt and pepper.
  
• Blend until smooth.
• And there you have it, your pesto is ready! Perfect for making toast or serving with pasta.
  

Observations

How long does this pesto keep?
You can keep this pesto in the refrigerator for a week in an airtight container or covered with plastic wrap.

What can I use instead of peanuts?
You can replace the peanuts with toasted almonds, ground almonds, hazelnuts (toasted or not), walnuts, or pine nuts.

My roasted peanuts are salted. What should I do?
Adjust the seasoning if needed. Don't add salt right away; taste it first to see whether you need to add any.

I don't like parsley. What should I do?
If you don't like parsley, this isn't the pesto recipe for you! We have lots of other pesto recipes on our site, so why not try pistachio pesto, zucchini pesto, red pesto with sun-dried tomatoes, pesto alla Calabrese with roasted peppers, or, of course, traditional green basil pesto: pesto alla Genovese.

What can I use instead of Parmesan?
If you don't have Parmesan in the fridge and you like Grana Padano or Pecorino, feel free to use either of these cheeses instead. They'll give your pesto a different flavor, but they'll work very well!

How can I enjoy this pesto?
With pasta: Simply add the sauce to your pasta as usual.
In a salad: Feel free to turn your pesto into a “vinaigrette” by thinning it with olive oil.
With meat or fish: This pesto is perfect as a condiment to serve with meat or fish!
On toast: Make delicious toasts with this pesto, perhaps with roasted tomatoes and some good burrata. Tell us your favorite toppings to pair with this pesto in the comments!

Cookware

Attributes

Questions

Photos of members who cooked this recipe