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 on pasta, sandwiches, pizza, and meat.
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.
Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.