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Our favorite parsley pesto - 3 recipes

If you like this, you'll definitely like: parsley

Chef Tips and Tricks

VIDEO: Cheesy Stuffed Chicken Bombs

Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!

Ingredients

  • Chicken breast
  • 6 -8 bacon slices
  • 1 cup spinach leaves
  • 1 small jar semi-dried tomatoes
  • 1 cup shredded cheese
  • Salt and pepper

Method

  1. Carefully slice the chicken breasts, forming a pocket, without cutting right through.
  2. Fry the breasts until golden brown on both sides.
  3. Layer bacon slices on a chopping board.
  4. Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
  5. Roll the chicken breast in the bacon slices, folding it closed as you go.
  6. Cook in the oven for 20 minutes at 375°F.
  7. Serve, and enjoy!

Top rated Parsley pesto recipes

By

Pesto cubes from the garden

  • scant 1 cup heavy cream
  • 3/4 cup grated Comté cheese
  • 1/3 cup toasted pine nuts
  • 2 cloves of garlic
  • pepper
  • Fresh herbs: mint, basil, cilantro, parsley, chives, dill ...
4/5 (7 Votes)

By

Steer CLEAR of these 10 foods to boost your SEX drive!

945 shares

By

Breadsticks with Parsley Pesto

  • For the dough sticks:
  • 4 cups of white flour
  • scant 1/2 cup olive paste,
  • 2 tsp yeast,
  • generous 3/4 cup of water.
  • For the pesto of parsley
  • 10 sprigs of parsley,
  • 1/2 cup grated Parmesan cheese,
  • 1/3 cup pine nuts lightly browned,
  • 1 clove of garlic,
  • 8 tbsp olive oil
  • 1 pinch of salt.
2.9/5 (286 Votes)

The fastest way to peel garlic, ever!

By

In a food processor, combine basil, parsley, and garlic and run until chopped (about 15 seconds)

  • Immediate Ingredients:
  • 2 cups packed fresh basil leaves
  • 2 tbsp fresh parsley, chopped
  • 2 cloves garlic, peeled
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup olive oil
  • To Serve:
  • 1/4 cup Parmesan cheese
0/5 (0 Votes)

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Pesto Sauce Freezer Recipe pesto cubes from the garden