Last week we baked some beautiful buns and decided to make some burgers for dinner. I decided to make Broccoli Patties for the burger but then I thought I dont have any sauce to go with it. I dont like (read “hate”) ketchup. Then something struck me, I had a lot of Parsley which was on the verge of turning yellow. I decided to make a pesto with it.
With a handful ingredients the parsley pesto came out delicious and went very well with the Broccoli Patties Burger. You can use this as a marinade for your meat or simply as a dip for your croquettes. Its a versatile dip with a sharp flavour which you wouldn’t like to miss. Its a close kin to Argentine Chimichurri but still has its own unique flavour.
1. Separate the leaves of parsley from the stem and wash them thoroughly for any grit. Put them in a chutney blender.
2. Add Garlic Cloves.
3. Add salted Pistachios without the shell to the blender.
4. Add Olive oil.
5. Season with Salt and Pepper and add juice of lemon (not in pictures).
6. Blend together into a smooth paste. If you feel its not blending easily you may add a little more olive oil. Your Parsley Pesto with Pistachio is ready.
Other Salsas and Chutney you can try here are: Fresh Plum Spiced Chutney, Argentine Chimichurri Salsa, Coconut Chutney, Guacamole, Indian Plum & Mint Dip, Sweet and Sour Raw Mango Chutney, Pudina Chutney, Spinach Coriander Salsa| Phalahari Chutney, Coriander Chutney without Onion Garlic, Raw Mango Chutney with Mint and Coriander, Szechuan Sauce