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Parsley “Pesto”

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Makes 1 cup 1x

Time 10 minutes

Units Scale

Ingredients

  • 2 cups lightly packed fresh parsley leaves (thin stems are okay)
  • Salt
  • 1/2 clove garlic, or more to taste
  • 1/2 cup extra virgin olive oil, or more as needed
  • 1 tablespoon sherry vinegar or fresh lemon juice

Instructions

  1. Put the parsley with a pinch salt, the garlic, and about half the oil in a food processor or blender. Process, stopping to scrape down the side of the container if necessary, and adding the rest of the oil gradually.
  2. Add the vinegar, then a little more oil or some water if you prefer a thinner mixture. Taste and adjust the seasoning. Serve or cover and refrigerate for up to a couple of days.

Recipe variations

Cilantro Purée, Dill Purée, Basil Purée, or Mint Purée
These are good; they’re especially great with grilled vegetables: Substitute any of these herbs (leaves only or very thin stems too) for the parsley.

Chimichurri
Very strong: Use 3 or more cloves garlic, 2 tablespoons vinegar or lemon juice, and at least 1 teaspoon red chile flakes. Do not refrigerate.

Green Olive Mojo
Intense: Reduce the olive oil to 1/4 cup; use 1/4 cup fresh lime juice, or to taste, in place of the vinegar. After puréeing, use the food processor to pulse in 1 cup pitted green olives; or chop the olives by hand and add them. In any case, do not purée them.