Best 5 Olive Parsley Pesto Spread With Shrimp And Celery Recipes
If you're looking for a delightful combination of flavors to tantalize your taste buds, look no further than olive parsley pesto spread with shrimp and celery! This exquisite dish blends the richness of olives and the freshness of parsley with the delicate sweetness of shrimp and the crisp texture of celery. Whether you're planning a special occasion meal or simply seeking a culinary adventure, this recipe will surely impress and satisfy.
Let's cook with our recipes!
OLIVE SPREAD
Steps:
- Place all of the ingredients in a food processor or blender and puree. If the mixture is too thin, add 2 ounces or more of ricotta cheese to thicken it. Season with salt and pepper.
OLIVE AND PARSLEY PESTO
Yummy on everything.
Provided by Rosemary Branson
Categories Pasta Sauces
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Blend olives, parsley, walnuts, olive oil, Parmesan cheese, and garlic in a food processor until evenly mixed.
Nutrition Facts : Calories 122.6 calories, Carbohydrate 2.4 g, Cholesterol 1.1 mg, Fat 12.5 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 178.6 mg, Sugar 0.2 g
CELERY AND PARSLEY SALAD
This crunchy salad is all about the crisp celery. We recommend using flat-leaf parsley for a more intense flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds, if using.
CELERY LEAF PESTO
One serving is a tablespoon. This is delicious even if you aren't a parsley fan. You can hardly even detect any parsley flavor. I found it here: http://www.melbournefoodandwine.com.au/get-inspired/recipes/stracciatella-with-celery-herb-salad-and-celery-leaf-pesto-89
Provided by Paris D
Categories Low Protein
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Chop the pine nuts, garlic, parsley, celery leaves,and salt together in a food processor until the mixture becomes a smooth paste.
- Slowly drizzle in the olive oil.
- Add the cheese, lemon juice, and lemon zest, mixing well to incorporate.
- Season to taste with salt.
- If you like your pesto less lemony, I recommend adding the lemon juice a little at a time until just right.
Nutrition Facts : Calories 95.2, Fat 10.2, SaturatedFat 1.5, Cholesterol 0.6, Sodium 42.8, Carbohydrate 0.9, Fiber 0.3, Sugar 0.3, Protein 0.6
PARSLEY-ALMOND PESTO
Categories Condiment/Spread Food Processor Cheese Herb No-Cook Almond Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 7
Steps:
- Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed. Mix in Parmesan cheese and chicken broth. Season pesto to taste with salt and pepper. (Can be prepared 3 days ahead. Store in airtight container in refrigerate.)
Tips:
- Use fresh ingredients whenever possible. This will give your pesto spread the best flavor.
- Don't over-process the pesto. You want it to be chunky, not smooth.
- Taste the pesto as you make it and adjust the seasonings as needed.
- Serve the pesto spread immediately, or store it in the refrigerator for up to 3 days.
- To make the shrimp and celery salad, simply toss the cooked shrimp, celery, and pesto spread together.
- Serve the shrimp and celery salad on its own, or over a bed of greens.
Conclusion:
This olive parsley pesto spread is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for spreading on sandwiches and crackers, or as a dip for vegetables and chips. The shrimp and celery salad is a light and refreshing dish that's perfect for a summer lunch or dinner. Both recipes are easy to make and can be tailored to your own taste preferences. So get creative and enjoy!
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