Parsley Cilantro Pesto with Extra Virgin Olive Oil
Ingredients
- 1 Fresh bunch Italian Parsley
- 1 Fresh bunch Cilantro
- 1 Full head of Garlic
- 1 & 1/2 cup Papa Vince’s Extra Virgin Olive Oil
- 2 tsp Papa Vince Sea Salt
How to make Parsley Cilantro Pesto
- Wash Parsley and Cilantro thoroughly.
- Cut & remove the ends of the stems.
- Peel the entire head of garlic.
- Place all ingredients in a food processor.
- Mix until you get a beautiful creamy consistency.
- Drizzle with Papa Vince’s EVOO just before serving!
- Place in a container and refrigerate. Stores well for about over 6 months .
- Use to season your seafood, beef, chicken, tomato sauce, vegetables and more.
Preparation Time
- Prep Time: 10 minutes
Background
I use this recipe time and time again to season all types of Italian food, for example tomato sauce, fresh tomato bruschetta, etc. It makes a great basting sauce for fresh fish or vegetables (eggplants, asparagus, brussel sprouts, zucchini etc) prior to grilling or baking. You also need it to make Papa Vince pasta with broccoli recipe.
Also in Recipe
Garlic & Lemon Hummus
Traditionally a middle Eastern food & a staple in the Mediterranean diet, hummus has become an established favorite in any health conscious kitchen. Packed with vitamins & minerals and anti-oxidants from the extra virgin olive oil, not only will it make you healthy from the inside out but will also wake up your tastebuds.
All you need is a good quality blender or food processor & your Papa Vince Olive Oil & Lemon Olive Oil and you’re all set.
Strawberry Salad with Lemon Dressing
Goat Cheese Jelly Appetizer
We recently served this as an appetizer at our Christmas Open House. We prepared a double portion and there was none left at the end of the evening.
This is a healthy & different appetizer idea that you can easily prepare and wow your guests at holiday parties!
Esther Milne
Author