Here we offer you three variations of parsley pesto. You can make pesto sauce from any of your favorite recipes.
3/4 cup olive oil
2 cups parsley sprigs
2 cloves garlic
1/2 cup Parmesan cheese
1 tablespoon basil
1/2 teaspoon salt
1/2 cup pine nuts (optional)
Blend all ingredients until smooth.
Recipe makes 10 servings.
Alternative I: Low-Fat Pesto Sauce
To make your own low-fat pesto sauce at home, combine 2 slices toasted white bread (crusts removed), 1 cup packed basil leaves, 3 tablespoons toasted walnuts and 1 garlic clove. Process until finely chopped. Add 3 tablespoons Parmesan shredded cheese, 2 tablespoons olive oil and 2 tablespoons chicken broth. Pulse just until combined.
Alternative II: Easy Pesto Pinwheels
8-ounce can Pillsbury Refrigerated Crescent Dinner Rolls
1/3 cup parsley pesto
1/4 cup chopped roasted red bell peppers
Heat oven to 350 degrees. Unroll dough into 2 long rectangles. Firmly press perforations to seal. Spread rectangles with pesto to within 1/4 inch of edges; sprinkle with bell peppers. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 8 slices. Place, cut side down, on ungreased cookie sheet. Bake for 13 to 17 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Recipe makes 16 appetizers.
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