5 from 22 votes
Parsley pesto
Parsley pesto blends flat-leaf parsley, pine nuts, garlic, lemon juice, Parmesan cheese, and extra virgin olive oil into a smooth, herbaceous sauce. This pesto offers a fresh alternative to traditional basil pesto with a bright, slightly nutty flavor, suitable for tossing with pasta, spreading on sandwiches, or enhancing salads and roast dishes.
Prep Time
2 mins
Total Time
2 mins
Servings:
1
cup (enough to serve 4 with pasta)
Course:
Condiments
Cuisine:
Italian
Ingredients
- 2 oz (60g) flat leaf parsley ( 2 large handfuls)
- 1 heaped tbsp pine nuts
- 1 queeze lemon juice (around 1 tsp)
- 1 clove garlic
- 1 tbsp parmigiano reggiano freshly grated, or pecorino cheese
- 4 tbsp olive oil extra virgin
Instructions
- Place all ingredients in a bowl and blitz until smooth with an immersion blender.
- If using a mortar and pestle add it to the mortar and pound until smooth. Season and use as required.
Cup of Yum
Notes
- Freeze parsley pesto in small portions using ice cube trays or containers for up to six months.
- Use pesto to toss with pasta, as a sandwich spread, or added to salads and cooked greens for extra flavor.
- It pairs well served with roast chicken or grilled fish, enhancing their taste.
- Use freshly grated Parmigiano Reggiano or Pecorino cheese for the best flavor.