This parsley pesto not only offers a gorgeous colour perfect for spring but is fresh, flavourful, and only takes 7 minutes to make.
It’s about that time in my country that it’s finally starting to rain and create a variety from the endless sunshine. I know that sounds like a bundle of happiness, but it can be a bother when you’re walking in the sun and going near blind from the brightness…
…
I’m now realising that to those of you who still have snow, I sound INCREDIBLY ungrateful. Oops.
Now, don’t get me wrong. I love Jamaica. The beaches, the sun, the hotels, the food. But sometimes, I am very happy for the rain. It just lets me know that the spring showers are here (thank you Lord) and that the day is cooled down for the afternoon. Although we don’t have any distinct seasons here (winter is a bit cold) I would have to say spring is my favourite. It’s not too hot, it rains to cool down such heat, and all your flowers bloom gorgeously. It also means all your produce begins to bloom also, case in point being this parsley.
A long time ago I showed a glimpse of my back yard where we have some tomatoes growing – which means that currently we don’t buy tomatoes at the supermarket – and this has beautifully expanded to parsley, scallions, scotch bonnet peppers, and tons of bananas. I think an orange tree is in the bloom. One day I will go on a mini adventure and show you pictures of it all!
That’s why parsley pesto just makes sense. After all, isn’t that what food blogs are about? Creating not only traditional meals but also those fine tuned to our own circumstances? I was surprised when I found out that there are so many varieties of pesto, and after making this parsley pesto I can see why. It is the recipe that you can switch out your greens, your cheese, your oil and even your nuts for anything you have on hand that fits properly. It is the perfect customisable recipe that allows you to put your own personality and taste into it, to create a delicious, creamy spread personally tailored to you.
I loved this spread, and kept eating pieces in between this shoot in an attempt to “clean up the sides”. I admit, ugh, that I have bought pesto way too many times when the ingredients cost a whole lot less than the bottle, and produced a lot more. It also tastes a lot fresher, and I can guarantee that after a day of sitting in your fridge, the flavours come together even more, producing a delicious spread.
Now if you’ll excuse me, I have some parsley pesto to attend to. Happy Monday!
Ingredients
- 2 ½ cups parsley , stemmed and washed
- ⅓ cup toasted walnuts , or pine nuts (or sunflower seeds for nut free). If using walnuts, roughly chop
- ⅓ cup + 2 teaspoons grated vegan Parmesan cheese
- 3 cloves garlic
- ½ tablespoon lemon juice , or lime juice
- ½ teaspoon coarse salt
- ⅓ cup olive oil
- ½ teaspoon pepper , adjust to taste
Instructions
- Add the parsley, nuts, vegan parmesan cheese, garlic, lemon juice coarse salt and two tablespoons of olive oil into a food processor.
- Blend the ingredients together in 5 second intervals until blended together, about 30 seconds. Scrape down the bowl with a spatula.
- Add the rest of the olive oil and and pepper. Blend everything together until smooth, but there is a slight texture left (if you prefer – else blend until completely smooth), about 1 minute.
- Scrape down the bowl again ensuring everything is being incorporated.
- You may want to add more cheese, olive oil or seasoning to appeal to your palette.
- Spoon the pesto into a bowl and serve on crackers, bread, sandwiches, pizza, or other varieties.
Notes
This parsley pesto not only offers a gorgeous colour perfect for spring but is fresh, flavourful, and only takes 7 minutes to make.
It’s about that time in my country that it’s finally starting to rain and create a variety from the endless sunshine. I know that sounds like a bundle of happiness, but it can be a bother when you’re walking in the sun and going near blind from the brightness…
…
I’m now realising that to those of you who still have snow, I sound INCREDIBLY ungrateful. Oops.
Now, don’t get me wrong. I love Jamaica. The beaches, the sun, the hotels, the food. But sometimes, I am very happy for the rain. It just lets me know that the spring showers are here (thank you Lord) and that the day is cooled down for the afternoon. Although we don’t have any distinct seasons here (winter is a bit cold) I would have to say spring is my favourite. It’s not too hot, it rains to cool down such heat, and all your flowers bloom gorgeously. It also means all your produce begins to bloom also, case in point being this parsley.
A long time ago I showed a glimpse of my back yard where we have some tomatoes growing – which means that currently we don’t buy tomatoes at the supermarket – and this has beautifully expanded to parsley, scallions, scotch bonnet peppers, and tons of bananas. I think an orange tree is in the bloom. One day I will go on a mini adventure and show you pictures of it all!
That’s why parsley pesto just makes sense. After all, isn’t that what food blogs are about? Creating not only traditional meals but also those fine tuned to our own circumstances? I was surprised when I found out that there are so many varieties of pesto, and after making this parsley pesto I can see why. It is the recipe that you can switch out your greens, your cheese, your oil and even your nuts for anything you have on hand that fits properly. It is the perfect customisable recipe that allows you to put your own personality and taste into it, to create a delicious, creamy spread personally tailored to you.
I loved this spread, and kept eating pieces in between this shoot in an attempt to “clean up the sides”. I admit, ugh, that I have bought pesto way too many times when the ingredients cost a whole lot less than the bottle, and produced a lot more. It also tastes a lot fresher, and I can guarantee that after a day of sitting in your fridge, the flavours come together even more, producing a delicious spread.
Now if you’ll excuse me, I have some parsley pesto to attend to. Happy Monday!
Ingredients
- 2 ½ cups parsley , stemmed and washed
- ⅓ cup toasted walnuts , or pine nuts (or sunflower seeds for nut free). If using walnuts, roughly chop
- ⅓ cup + 2 teaspoons grated vegan Parmesan cheese
- 3 cloves garlic
- ½ tablespoon lemon juice , or lime juice
- ½ teaspoon coarse salt
- ⅓ cup olive oil
- ½ teaspoon pepper , adjust to taste
Instructions
- Add the parsley, nuts, vegan parmesan cheese, garlic, lemon juice coarse salt and two tablespoons of olive oil into a food processor.
- Blend the ingredients together in 5 second intervals until blended together, about 30 seconds. Scrape down the bowl with a spatula.
- Add the rest of the olive oil and and pepper. Blend everything together until smooth, but there is a slight texture left (if you prefer – else blend until completely smooth), about 1 minute.
- Scrape down the bowl again ensuring everything is being incorporated.
- You may want to add more cheese, olive oil or seasoning to appeal to your palette.
- Spoon the pesto into a bowl and serve on crackers, bread, sandwiches, pizza, or other varieties.
Notes
This parsley pesto not only offers a gorgeous colour perfect for spring but is fresh, flavourful, and only takes 7 minutes to make.
It’s about that time in my country that it’s finally starting to rain and create a variety from the endless sunshine. I know that sounds like a bundle of happiness, but it can be a bother when you’re walking in the sun and going near blind from the brightness…
…
I’m now realising that to those of you who still have snow, I sound INCREDIBLY ungrateful. Oops.
Now, don’t get me wrong. I love Jamaica. The beaches, the sun, the hotels, the food. But sometimes, I am very happy for the rain. It just lets me know that the spring showers are here (thank you Lord) and that the day is cooled down for the afternoon. Although we don’t have any distinct seasons here (winter is a bit cold) I would have to say spring is my favourite. It’s not too hot, it rains to cool down such heat, and all your flowers bloom gorgeously. It also means all your produce begins to bloom also, case in point being this parsley.
A long time ago I showed a glimpse of my back yard where we have some tomatoes growing – which means that currently we don’t buy tomatoes at the supermarket – and this has beautifully expanded to parsley, scallions, scotch bonnet peppers, and tons of bananas. I think an orange tree is in the bloom. One day I will go on a mini adventure and show you pictures of it all!
That’s why parsley pesto just makes sense. After all, isn’t that what food blogs are about? Creating not only traditional meals but also those fine tuned to our own circumstances? I was surprised when I found out that there are so many varieties of pesto, and after making this parsley pesto I can see why. It is the recipe that you can switch out your greens, your cheese, your oil and even your nuts for anything you have on hand that fits properly. It is the perfect customisable recipe that allows you to put your own personality and taste into it, to create a delicious, creamy spread personally tailored to you.
I loved this spread, and kept eating pieces in between this shoot in an attempt to “clean up the sides”. I admit, ugh, that I have bought pesto way too many times when the ingredients cost a whole lot less than the bottle, and produced a lot more. It also tastes a lot fresher, and I can guarantee that after a day of sitting in your fridge, the flavours come together even more, producing a delicious spread.
Now if you’ll excuse me, I have some parsley pesto to attend to. Happy Monday!
Ingredients
- 2 ½ cups parsley , stemmed and washed
- ⅓ cup toasted walnuts , or pine nuts (or sunflower seeds for nut free). If using walnuts, roughly chop
- ⅓ cup + 2 teaspoons grated vegan Parmesan cheese
- 3 cloves garlic
- ½ tablespoon lemon juice , or lime juice
- ½ teaspoon coarse salt
- ⅓ cup olive oil
- ½ teaspoon pepper , adjust to taste
Instructions
- Add the parsley, nuts, vegan parmesan cheese, garlic, lemon juice coarse salt and two tablespoons of olive oil into a food processor.
- Blend the ingredients together in 5 second intervals until blended together, about 30 seconds. Scrape down the bowl with a spatula.
- Add the rest of the olive oil and and pepper. Blend everything together until smooth, but there is a slight texture left (if you prefer – else blend until completely smooth), about 1 minute.
- Scrape down the bowl again ensuring everything is being incorporated.
- You may want to add more cheese, olive oil or seasoning to appeal to your palette.
- Spoon the pesto into a bowl and serve on crackers, bread, sandwiches, pizza, or other varieties.
Notes
This parsley pesto not only offers a gorgeous colour perfect for spring but is fresh, flavourful, and only takes 7 minutes to make.
It’s about that time in my country that it’s finally starting to rain and create a variety from the endless sunshine. I know that sounds like a bundle of happiness, but it can be a bother when you’re walking in the sun and going near blind from the brightness…
…
I’m now realising that to those of you who still have snow, I sound INCREDIBLY ungrateful. Oops.
Now, don’t get me wrong. I love Jamaica. The beaches, the sun, the hotels, the food. But sometimes, I am very happy for the rain. It just lets me know that the spring showers are here (thank you Lord) and that the day is cooled down for the afternoon. Although we don’t have any distinct seasons here (winter is a bit cold) I would have to say spring is my favourite. It’s not too hot, it rains to cool down such heat, and all your flowers bloom gorgeously. It also means all your produce begins to bloom also, case in point being this parsley.
A long time ago I showed a glimpse of my back yard where we have some tomatoes growing – which means that currently we don’t buy tomatoes at the supermarket – and this has beautifully expanded to parsley, scallions, scotch bonnet peppers, and tons of bananas. I think an orange tree is in the bloom. One day I will go on a mini adventure and show you pictures of it all!
That’s why parsley pesto just makes sense. After all, isn’t that what food blogs are about? Creating not only traditional meals but also those fine tuned to our own circumstances? I was surprised when I found out that there are so many varieties of pesto, and after making this parsley pesto I can see why. It is the recipe that you can switch out your greens, your cheese, your oil and even your nuts for anything you have on hand that fits properly. It is the perfect customisable recipe that allows you to put your own personality and taste into it, to create a delicious, creamy spread personally tailored to you.
I loved this spread, and kept eating pieces in between this shoot in an attempt to “clean up the sides”. I admit, ugh, that I have bought pesto way too many times when the ingredients cost a whole lot less than the bottle, and produced a lot more. It also tastes a lot fresher, and I can guarantee that after a day of sitting in your fridge, the flavours come together even more, producing a delicious spread.
Now if you’ll excuse me, I have some parsley pesto to attend to. Happy Monday!
Ingredients
- 2 ½ cups parsley , stemmed and washed
- ⅓ cup toasted walnuts , or pine nuts (or sunflower seeds for nut free). If using walnuts, roughly chop
- ⅓ cup + 2 teaspoons grated vegan Parmesan cheese
- 3 cloves garlic
- ½ tablespoon lemon juice , or lime juice
- ½ teaspoon coarse salt
- ⅓ cup olive oil
- ½ teaspoon pepper , adjust to taste
Instructions
- Add the parsley, nuts, vegan parmesan cheese, garlic, lemon juice coarse salt and two tablespoons of olive oil into a food processor.
- Blend the ingredients together in 5 second intervals until blended together, about 30 seconds. Scrape down the bowl with a spatula.
- Add the rest of the olive oil and and pepper. Blend everything together until smooth, but there is a slight texture left (if you prefer – else blend until completely smooth), about 1 minute.
- Scrape down the bowl again ensuring everything is being incorporated.
- You may want to add more cheese, olive oil or seasoning to appeal to your palette.
- Spoon the pesto into a bowl and serve on crackers, bread, sandwiches, pizza, or other varieties.
Notes
Parsley Pesto
Ingredients
- 2 ½ cups parsley stemmed and washed
- ⅓ cup toasted walnuts or pine nuts (or sunflower seeds for nut free). If using walnuts, roughly chop
- ⅓ cup + 2 teaspoons grated vegan Parmesan cheese
- 3 cloves garlic
- ½ tablespoon lemon juice or lime juice
- ½ teaspoon coarse salt
- ⅓ cup olive oil
- ½ teaspoon pepper adjust to taste
Instructions
- Add the parsley, nuts, vegan parmesan cheese, garlic, lemon juice coarse salt and two tablespoons of olive oil into a food processor.
- Blend the ingredients together in 5 second intervals until blended together, about 30 seconds. Scrape down the bowl with a spatula.
- Add the rest of the olive oil and and pepper. Blend everything together until smooth, but there is a slight texture left (if you prefer - else blend until completely smooth), about 1 minute.
- Scrape down the bowl again ensuring everything is being incorporated.
- You may want to add more cheese, olive oil or seasoning to appeal to your palette.
- Spoon the pesto into a bowl and serve on crackers, bread, sandwiches, pizza, or other varieties.
Notes
Nutrition
Parsley Pesto https://jessicainthekitchen.com/parsley-pesto-recipe/ April 7, 2014
These Mexican Breakfast Tacos are a hearty breakfast packed with hash potatoes, scrambled eggs and avocado pico de gallo salsa with lime squeezed over the top.
Breakfast Tacos are one of those meals that give you 100% creative freedom. I actually wish that in my former (or future) life, I created a breakfast taco food truck offering a sort of buffet style, where you could choose your own toppings and quantities.
It’s one of those things that by the end of it, shows the kind of person you are. Are you the I’m-going-to-stuff-everything-possible-into-this-taco person? Or are you Houston-Style-Ingredients-Only person or are you this-is-an-omelette-in-a-tortilla type? I think I’m the last to be honest. I kind of just shove anything I would want in and on an omelette in my taco. Plus cheese, of course. Cheese makes everything even better.
That’s why although I have created a recipe that I know you’ll devour, feel free to add or subject ingredients to your choice. This is YOUR taco baby! I opted for scrambled eggs topped with asadero cheese, a Mexican cheese , stove top hash potatoes, and an avocado pico de gallo. After Mr. Jessiker Bakes’ version of pico de gallo I’m definitely the kind-of-in-love-throw-it-on-everything taco girl and I have been recreating it and putting it on everything. Next up – pineapple version! This taco is definitely bursting with all these amazing flavours that will leave you wanting to create your own taco joint.
I think I actually got inspired by that show Diners, Drive-Ins and Dives aka my insanely guilty addiction and the overflow of tacos, so the next morning for breakfast (after dreams of food, of course) I was craving a taco. It was way too early to justify a regular version, so I opted for a breakfast version with my own array of ingredients. Despite my avocado and pico de gallo addiction, I actually think my favourite part was the potatoes. They’re cooked like hash browns minus the shredding and ton of oil, and create such a delicious crunch and contrast to the scrambled eggs. Can you say, ultimate breakfast?
What ingredients would you add to this? And P.S. it’s time to fine tune your taco skills – Cinco de Mayo is around the corner.
If you enjoyed these Breakfast Tacos you’ll enjoy this Spicy Guacamole!
Ingredients
- 2 6- inch tortillas , soft tacos
Pico de Gallo Salsa:
- 1/2 a small onion , diced
- 1 small tomato , diced
- 1 whole chili pepper , diced
- 3 small limes
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 avocado , diced
Hash Potatoes:
- 3 teaspoons oil
- 1 teaspoon black pepper
- 1 small or 1/2 medium potato , diced
Scrambled Eggs:
- 2 large eggs
- 1 pinch of salt
- 1 teaspoon of ground black pepper
- 2 tablespoons milk
- 2 teaspoons of parsley or green onions , chopped
- 2 tablespoons of asadero cheese or other Mexican Cheese
- 2 teaspoons of hot sauce
Instructions
Tacos
- In a pan over medium high heat, place the tacos to get a slight crisp and to aerate them for about 30 seconds on each side. This creates a lighter finish. Set aside.
Pico de Gallo
- Mix all of the ingredients except the lime, combining until mixed together. Squeeze the limes over the mixture - you want to pico de gallo to soak in the lime juice, so ensure the entire mixture is covered slightly with the juice. Allow to soak for about 15 minutes to ensure all the flavours are extracted - this can be done from before starting the other steps. Note, this makes more than you need. Place leftovers in the fridge covered with plastic wrap.
Hash Potatoes
- Heat oil in a pan over medium high heat. Toss potato in pepper, and then place into pan when oil is hot. Oil should sizzle.
- Cook potatoes until cooked through, at least 5 minutes and up to 10 minutes. Potato will be soft on the inside when cooked through. In the last few minutes, you can begin to cook scrambled eggs. Remove from heat when finished.
Scrambled Eggs
- Whisk the eggs, salt, ground black pepper,hot sauce and milk together in a bowl.
- In a pan over high heat, spray with non-stick cooking spray. When hot, pour the egg mixture into the middle of the pan.
- Stir slowly with a rubber or silicone spatula, pushing eggs from the edges in a circular motion. Stir in a slow pushing method until curds begin to form, then begin to fold the curds over.
- Lower heat, and stir until there is no more liquid egg. Remove pan from heat. Add the cheese on top.
- Sprinkle with parsley or green onions.
Putting it Together
- Lay tortilla on a place, then add the scrambled eggs with cheese on top in the middle of the tortilla. Add the potatoes and then the salsa. Split evenly between the two tacos. Serve with lime wedges to squeeze over the tacos.
