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This Nut Free Basil Parsley Pesto is an easy way to use up fresh herbs from your garden!
When you have a garden full of fresh basil and parsley why not make some pesto right? Pesto can be used on so many wonderful things; for a pizza instead of sauce, for grilling chicken as a marinade, and especially over pasta!
Using a good amount of basil and a little less parsley makes a nice balance in taste than typical basil pesto. But feel free to make it all with basil if you prefer.
Instead of typical pasta I also needed to use all the zucchini from my garden as well. What better than to make Zucchini Noodles of course!
Many people might just buy a Spiralizer or zucchini spiral cutter for the zucchini noodles, but since I already had a serrated Pampered Chef peeler, that’s what I used.
They look like the bottom orange and do a great job! Just use like you are peeling the skin off and it really doeasn’t take any time at all.
I used about a 1/2 cup of pesto with about 4 cups of spiral zucchini which was about 4 of them. I topped it with a few pistachios and called it dinner!
Seriously, doesn’t that look like pasta?? Love it and I hope you’ll give it a try!
The nutrition info below is just for the pesto sauce.
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Nut Free Basil Parsley Pesto
- 3 cups fresh packed basil leaves
- 1 cup fresh parsley
- 2 cloves garlic
- 1/2 cup grated Parmesan
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon salt taste and adjust
- pepper to taste
- Place all ingredients into blender.
- Pulse into smooth consistency or to your liking.
- Taste and adjust salt if needed.
- Makes 1 cup.
- Keep refrigerated.