Certainly! Here’s a simple and flavorful recipe that combines garlic paste, pesto, and fresh Italian parsley to create a delicious and versatile sauce. This recipe will make enough to serve as a topping for pasta, a spread for bread, or a marinade for meats. Let’s get started!
Garlic Paste, Pesto, and Fresh Italian Parsley Sauce
Ingredients:
- For the Garlic Paste:
- 6 cloves garlic
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- For the Pesto:
- 1 cup fresh basil leaves
- 1/2 cup fresh Italian parsley leaves
- 1/3 cup pine nuts (or walnuts as an alternative)
- 1/2 cup grated Parmesan cheese
- 2/3 cup extra virgin olive oil
- 2 cloves garlic (use additional to the garlic paste)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- For the Final Sauce:
- 1 tablespoon garlic paste
- 1/4 cup prepared pesto
- 1 tablespoon finely chopped fresh Italian parsley
- Optional: 1 tablespoon heavy cream for a creamier texture
Instructions:
- Prepare the Garlic Paste:
- Peel the garlic cloves and place them on a cutting board.
- Sprinkle the salt over the garlic cloves. Using the side of a chef’s knife, press down on the garlic cloves to crush them slightly. This will help to release their juices and flavors.
- Once crushed, scrape the garlic and salt together into a rough paste using the flat side of the knife. Transfer the garlic paste to a small bowl.
- Add the olive oil to the garlic paste and mix well. Set aside.
- Make the Pesto:
- In a food processor or blender, combine the basil leaves, Italian parsley leaves, pine nuts, and garlic.
- Pulse a few times until the herbs and nuts are finely chopped.
- With the processor running, slowly drizzle in the olive oil. Continue processing until the mixture is well combined and smooth.
- Add the grated Parmesan cheese and lemon juice. Pulse a few more times to blend. Season with salt and pepper to taste. Adjust the consistency with additional olive oil if necessary.
- Combine Ingredients for the Final Sauce:
- In a small bowl, mix together the garlic paste and prepared pesto until well combined.
- If desired, stir in the heavy cream for a richer, creamier sauce. This step is optional but adds a nice touch to the final texture.
- Fold in the finely chopped fresh Italian parsley for added freshness and color.
- Serve and Store:
- Your garlic paste, pesto, and parsley sauce is now ready to use! It can be served over freshly cooked pasta, spread on toasted bread, or used as a marinade for grilled chicken or vegetables.
- To store, transfer the sauce to an airtight container and refrigerate. It will keep well for up to a week. For longer storage, consider freezing the sauce in portions for up to three months.
Tips:
- If you prefer a smoother pesto, blend it a bit longer until you reach your desired consistency.
- Feel free to adjust the amount of garlic according to your taste preference. If you’re a garlic lover, you might want to add a bit more.
Enjoy the vibrant flavors of this versatile sauce with your favorite dishes!
This recipe combines the robust flavors of garlic with the aromatic freshness of basil and parsley, making it a perfect addition to a variety of meals.
