Parsley Pesto
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WHAT YOU NEED:
2 cup parsley, tight-packed 3/4 cup chopped walnuts 1/2 cup grated Parmesan cheese 2-4 cloves garlic, crushed 3/4 - 1 cup extra-virgin olive oil 2 Tbsp fresh lemon juice 2 tsp lemon zest 1/2 tsp salt |
METHOD:
Place the ingredients in a food processor or a blender and pulse until the pesto is a mostly smooth consistency.
Parsley Pesto is best fresh made, but will be fine in the refrigerator for a week or so.
Freezing the pesto: Divide the pesto into preferred serving sizes and place them in small resealable plastic bags or containers with airtight lids. Force the excess air from the container and freeze it for up to 3 months.
Place the ingredients in a food processor or a blender and pulse until the pesto is a mostly smooth consistency.
Parsley Pesto is best fresh made, but will be fine in the refrigerator for a week or so.
Freezing the pesto: Divide the pesto into preferred serving sizes and place them in small resealable plastic bags or containers with airtight lids. Force the excess air from the container and freeze it for up to 3 months.