Easy Parsley Lemon Pesto
With just a handful of ingredients, this parsley lemon pesto is incredibly easy to whip up!
Servings 4 people
Ingredients
- 1 bunch parsley
- 1/3 C. extra virgin olive oil
- 3 cloves garlic
- 1/2 C. pine nuts
- 1 tsp salt or more to taste
- 1 lemon juiced
Instructions
- In the food processor, combine the parsley, oil, garlic, pine nuts, lemon and salt and process until well blended.
- Scrape down the sides, and continue to pulse.
- Test - add salt or more oil as needed.
- Store in covered glass jar, with a dollop of oil on the top to keep the pesto nice and fresh/moist.
Notes
Pesto can be stored in the refrigerator for several weeks, or frozen in ice cube trays and turned out into a gallon hefty zip bag for several months. Use in pasta, focaccia bread or as a dip for pita bread.