Parsley Pesto | gianna1.com

Parsley Basil Pesto Combination

Parsley Basil Pesto Combination

What to do with all this parsley

Let's make pesto with a twist!

Ingredients:

In large food processor, add 4 cups of washed, stems removed of Italian parsley and 1 tsp salt, 1/2 tsp black pepper

2 cups washed basil leaves

4 -5 cloves peeled garlic, left whole

1/2 cup olive oil

Juice of 1 lemon

Process till leaves come together. Add 1/2 cup Locatelli cheese, 1/2 cup olive oil, 1/2 cup pignoli nuts or walnuts.

Process until completely pureed and greens get lighter color. Add lemon juice. Add more oil if needed.

Place in clean empty jar. Refrigerate!

Uses:

Spread on toasted Italian bread

Add to favorite sauces, fish, vegetables

Enjoy!

Great on pasta, too

Great on pasta, too

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

*if you don't have a large processor, you can use a blender.

Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.