Parsley Pesto
Ingredients
- 2 cups curly or flat leaf parsley
- 1/3 cup toasted nuts (pine nuts, almonds or walnuts)
- 1/3 cup high quality extra virgin olive oil
- 2 garlic cloves, peeled
- 1 small lemon, zest and juice
- Salt and pepper, to taste
- Pinch of chili flakes, optional
- 1/2 cup freshly grated parmesan cheese, grated on a Microplane zester
- Honey, optional
Directions
In a high power blender combine the parsley, toasted nuts, EVOO, garlic, lemon zest and juice, a large pinch of salt and pepper and chili flakes if using. Blend on high until a smooth, bright green sauce is formed.
Pour the sauce into a bowl and stir in the cheese. Taste for seasoning, adding more salt or pepper if needed. If it tastes a little bitter you can add a tsp. or two of honey.
Store in an airtight container for 3-4 days. Toss with pasta, pour over grilled chicken, fish or meat. Drizzle over a pizza, dip bread into it or toss with veggies.
Recipe Courtesy of Megan Mitchell