Printable Area
Parsley-Lemon Pesto
Recipe courtesy David Rocco
- Total Time:
- 15 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- --
- Level:
- Easy
- Yield:
- 1 (18-ounce/500 g) jar
Ingredients
- 2 bunches fresh flat-leaf parsley, washed and thoroughly dried
- Juice of 2 lemons
- Salt and freshly ground black pepper
- 1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese
- 1 cup/250 ml extra-virgin olive oil
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.
© Recipe courtesy David Rocco