Recipe courtesy of David Rocco
Episode: Sauces
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Parsley-Lemon Pesto
Total:
15 min
Active:
15 min
Yield:
1 (18-ounce/500 g) jar
Level:
Easy
Total:
15 min
Active:
15 min
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
  • 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.

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