Ingredients
- 2 cups tightly-packed flat leaf parsley leaves
- 3/4 cup toasted chopped walnuts or cashews (or other nuts)
- 1/2 cup grated parmesan cheese
- 3 large cloves garlic
- 1/2 teaspoon salt
- 1 teaspoon paprika powder
- 1 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
Place everything in
a food processor or blender. Blend on high until it forms a smooth consistency.
Pesto is a very forgiving
mixture. If you can’t have nuts or dairy, feel free to omit them and change the
recipe as you would like.
Stores in the fridge for a few days or can be frozen portion size.
Serving Suggestions
- Combine with cream cheese to make a dip
- Pulse one cup of the pesto with 1 cup unsalted butter to make an herb-walnut butter, which is great melted onto grilled meats or folded into mashed potatoes.
- Spread on sandwilches.
- Serve with pasta
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