We posted this recipe a few years ago on the blog, but it’s so nice, we wanted to post it twice! Try this twist on pesto over roasted vegetables or as a sandwich spread. Recipe courtesy of The Peanut Institute. Peanut Pesto

*serves 6*

  • 3 cups loosely packed fresh basil leaves
  • 1 cup fresh flat leaf parsley sprigs, stems removed
  • ¾ cup roasted unsalted peanuts
  • ¼ cup freshly grated Parmesan or Romano cheese
  • 2-3 garlic cloves
  • ⅓ cup extra virgin olive oil
  1. Place the basil and parsley in a blender or food processor and puree. Scrape down the sides with a spatula.
  2. Add peanuts, cheese and garlic and pulse until well chopped and blended into a chunky paste.
  3. With the machine running, slowly add olive oil and process until pesto is smooth and creamy.
Nutritional Analysis:
Per Serving: Calories: 228, Protein: 7 grams, Fat: 21 grams, Saturated Fat: 4 grams, Carbohydrates: 5 grams, Sodium: 71 mg.
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