Crunchy Parsley Pesto
Elevate your pesto game with this vibrant and textured Crunchy Parsley Pesto recipe, a refreshing twist on a classic favorite. Made with fresh parsley, toasted almonds or walnuts, and rich Parmesan cheese, this pesto surprises with the addition of golden-brown panko breadcrumbs for an irresistible crunch. A drizzle of extra-virgin olive oil and a splash of bright lemon juice tie it all together, creating a zesty, nutty, and herbaceous sauce perfect for pasta, as a spread for sandwiches, or even as a dip. Ready in just 20 minutes, this quick and easy recipe delivers bold flavors and a satisfying texture, making it an ideal choice for weeknight dinners or entertaining guests. Fresh, flavorful, and delightfully crunchy—this parsley pesto is sure to become your new go-to condiment.
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Recipe Information
Ingredients
- 2 cups Fresh parsley leaves
- 1 cup Toasted almonds or walnuts
- 1 cup Grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 2 pieces Garlic cloves
- 0.5 cup Extra-virgin olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the parsley leaves thoroughly and pat them dry with a clean kitchen towel or paper towels.
In a dry skillet over medium heat, toast the panko breadcrumbs for 3-4 minutes, stirring frequently, until golden-brown and fragrant. Set aside to cool.
In a food processor, combine the parsley leaves, toasted nuts, grated Parmesan cheese, and garlic cloves. Pulse until the ingredients are coarsely chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture comes together into a chunky, yet spreadable consistency.
Transfer the mixture to a bowl and stir in the toasted panko breadcrumbs. This adds a delightful crunch to your pesto.
Add the lemon juice, salt, and black pepper to taste. Stir well to combine.
Adjust the seasoning or texture as needed, adding more olive oil for a thinner consistency or more breadcrumbs for additional crunch.
Serve immediately as a dip, spread, or tossed with your favorite pasta. Store leftovers in an airtight container in the refrigerator for up to 3 days, topping with a thin layer of olive oil to preserve freshness.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 8.8 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1602 mg | 123% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 2832 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
