Name: Parsley Pesto
Prep time: 5 min
Total time: 5 min
Ingredients: 2 cups flat-leaf parsley leaves, coarsely chopped (tightly packed); 2 cloves garlic; ¼ cup walnuts; 1 teaspoon lemon juice; Sea salt (to taste); Freshly ground pepper (to taste); ⅓ cup extra virgin olive oil (as needed)

A nice alternative to basil, parsley pesto is just as bright tasting. With walnuts instead of pine nuts, it&#039;s a great way to celebrate fresh parsley.

Parsley Pesto

flat-leaf parsley leaves, coarsely chopped (tightly packed)

garlic

walnuts

lemon juice

Sea salt (to taste)

pepper (to taste)

extra virgin olive oil (as needed)

Add the parsley, garlic, nuts, lemon juice, salt, and pepper to a food processor fitted with the blade attachment. Blend until very finely chopped.

Add the olive oil in a slow stream while mixing. Once all of the oil is added, the pesto should be smooth and look creamy. Serve immediately or refrigerate for 3-4 days. Parsley pesto freezes well.

Parsley Pesto

Prep Time: 5 minutes

Total: 5 minutes

Servings: 4

Author : Sophie

Ingredients

Instructions

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