Olive And Parsley Pesto Recipes

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PARSLEY PESTO

Provided by Food Network

Time 5m

Yield about 2 1/2 cups

Number Of Ingredients 7



Parsley Pesto image

Steps:

  • In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper

OLIVE-PARSLEY PESTO SPREAD WITH SHRIMP AND CELERY

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 12m

Yield 8 servings

Number Of Ingredients 10



Olive-Parsley Pesto Spread with Shrimp and Celery image

Steps:

  • Place pine nuts in a small skillet and toast over medium heat. Cool nuts and add to food processor. Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped. Turn processor on and stream in extra-virgin olive oil. Season the sauce with salt and pepper and place in a small dish. Surround with shrimp and celery sticks and serve.

3 ounces (1/4 cup) pine nuts
3/4 cup jumbo green olives with pimientos, about 16 large olives
1 clove garlic, slightly crushed and peeled
1 cup flat-leaf parsley leaves, about 3 generous handfuls
1 lemon, zested and juice of 1/2 lemon
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1 cup extra-virgin olive oil, eyeball it
Salt and pepper
1 pound (24-count) cooked shrimp
1/2 pound store bought celery sticks

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