Parsley pesto is a delicious twist on traditional basil pesto. Made with parsley, garlic, pine nuts, lemon juice, Parmesan, extra virgin olive oil, salt, and pepper. It’s great for pasta, sandwiches, pizza, and meat.
Prep time: 10 minutes
Servings: 1 cup
Ingredients
2 large handfuls Parsley
2 big cloves of garlic or 4 small cloves of garlic
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 heaped tablespoon pine nuts
2 tablespoons Parmesan cheese
1 teaspoon lemon juice
4 tablespoons extra virgin olive oil
Instructions
Choose fresh green parsley leaves, and discard any yellow and wilted leaves. Pluck leaves from the stem, if the stem is tender, you can leave it on.
Place parsley leaves in a large bowl of water. Rinse it well, and allow the leaves to sit in a bowl of water for a few minutes so the dirt can settle at the bottom. Gently remove leaves, shake off excess water, and place it on a kitchen towel to drain excess water.
To the hand blender jar or food processor add 2 large handfuls of parsley leaf, garlic, salt, pepper, pine nuts, lemon juice, Parmesan, and EVOO.
Blend until it is a pesto consistency – not too smooth, not too coarse.
DETAILED RECIPE LINK: [ Ссылка ]
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