Parsley Pesto
Servings: 0.75 cup
Ingredients
- 2 lightly packed cups (35g) flat-leaf parsley leaves 2 small bunches
- 1/2 cup grated (45g) parmesan cheese
- 3 tablespoons (25g) pumpkin seeds or pistachios walnuts/almonds/pine nuts are also great
- zest grated of 1 lemon
- 2 teaspoons lemon juice
- 2 cloves garlic
- 1/4 cup + 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Add all the ingredients for the pesto except the olive oil to a food processor.
- Pulse until finely chopped. Scrape down the sides of the bowl as needed.
- With the food processor running at low speed, add the olive oil in a slow and steady stream until the oil is incorporated.
- Season to taste with salt and pepper. If you’d like your pesto sauce thinner, just add more olive oil. If you prefer it on the thicker side, add less olive oil.
- Enjoy!
Notes
- In contrary to basil pesto, which I prefer rather chunky, it's best to process parsley pesto until almost smooth. Parsley leaves are less delicate than basil leaves and when too coarsely chopped, they can be too noticeable.
- For a more pronounced nutty flavor, you can toast the nuts/seeds first in a dry pan for a minute or so over low heat until lightly browned and fragrant. Transfer them quickly from the pan to the food processor – they can burn quickly.
- Calories = whole recipe, about 3/4 of a cup. This is only an estimate!
Nutrition
Calories: 1504kcal