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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.

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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.

Directions:

1.  Separate the leaves of parsley from the stem and wash them thoroughly for any grit. Put them in a chutney blender.

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2. Add Garlic Cloves.

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3. Add salted Pistachios without the shell to the blender.

DSC058464. Add Olive oil.

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5. Season with Salt and Pepper and add juice of lemon (not in pictures).


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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 ChutneyArgentine Chimichurri SalsaCoconut ChutneyGuacamoleIndian Plum & Mint Dip Sweet and Sour Raw Mango ChutneyPudina ChutneySpinach Coriander Salsa| Phalahari ChutneyCoriander Chutney without Onion GarlicRaw Mango Chutney with Mint and CorianderSzechuan Sauce 

ParsleyPesto_Featured2[whohit]ParsleyPesto[/whohit]

[yumprint-recipe id=’208′]

 

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