Parsley Pesto Recipe

Most of the times when we think about pesto, the first thing is coming to our minds is basil. But you don’t have it fresh all the time or you just want to try another variation. In this case we have another option for you: a Parsley Pesto recipe.

Ingredients

2 cups fresh flat leaf parsley
7 oz roasted peanuts (or pine nuts)
2 crushed garlic cloves
1 tablespoon lemon peel
2 lemon juice tablespoon
2 tablespoons of grated hard cheese (parmesan e.g.)
4 tablespoons of extra virgin olive oil
Salt and pepper

Directions

The entire job is done by your blender or food processor. First, give the peanuts inside and blend them with maximum speed until they are very well crushed. Though, it depends a lot on whether you want to make it fine or rough. I prefer it fine.

After that, add the parsley, the peel and lemon juice, the garlic, pepper and a bit of salt. Use the maximum speed of the blender again, in order to blend everything very well. Also start to add the olive oil. Finally, add the parmesan. The pesto is ready when it becomes very creamy.

Taste is and see if it needs more salt and pepper.

Tips

You can keep pesto up to 1 week in the fridge, but if you want to keep it longer, you can put the pesto into the ice cubes support and freeze it. When you need the pesto you can add to the hot pan you are cooking with one or more pesto cubes