Description
A fresh and vibrant twist on traditional pesto, this parsley pesto is packed with the bold flavors of fresh parsley, garlic, nuts, and Parmesan cheese. It’s perfect for tossing with pasta, spreading on sandwiches, or using as a flavorful dip.
Ingredients
Units
Scale
- 2 cups fresh flat-leaf parsley leaves (packed)
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 1/3 cup nuts (pine nuts, walnuts, or almonds work well)
- 2 cloves garlic, peeled
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
Instructions
- Prep the Ingredients:
Wash and dry the parsley leaves. Peel the garlic and juice the lemon. - Blend the Pesto:
In a food processor, combine the parsley, Parmesan cheese, nuts, and garlic. Pulse a few times to break them down. - Add the Oil and Lemon Juice:
While the processor is running, slowly drizzle in the olive oil and lemon juice until the mixture is smooth and creamy. - Season and Adjust:
Taste and season with salt and black pepper as needed. Blend briefly to mix. - Serve or Store:
Use immediately or store in an airtight container in the fridge for up to 1 week. For longer storage, freeze in ice cube trays for easy portioning.
Notes
- Feel free to substitute parsley with a mix of herbs like basil or cilantro for a unique flavor.
- If you want a dairy-free version, replace Parmesan with nutritional yeast.
- Add more olive oil if you prefer a thinner consistency.