Parsley-Lemon Pesto

TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
YIELD: 1 (18-ounce/500 g) jar
LEVEL: Easy

ingredients

  • 2 bunches fresh flat-leaf parsley, washed and thoroughly dried
  • Juice of 2 lemons
  • Salt and freshly ground black pepper
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Directions

Put the parsley on a cutting board and with a mezzaluna or sharp knife, finely chop. Put the parsley in a jar and add the freshly squeezed lemon juice. Add the salt, and black pepper, to taste, Parmigiano cheese, and extra-virgin olive oil. Mix well.

Cook's Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.

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