Recipe courtesy of David Rocco
Save Recipe Print
Total:
15 min
Prep:
15 min
Yield:
1 (18-ounce/500 g) jar
Level:
Easy

Ingredients

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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Basil Pesto

Recipe courtesy of Food Network Kitchen

Farfalle Pasta with Beet Vinaigrette and Parsley Pesto

Recipe courtesy of Alex Guarnaschelli

Barley with Lemon-Parsley Pesto

Recipe courtesy of Food Network Kitchen

Chianti Braised Osso Buco with Roasted Fennel and Fingerling Potatoes and Lemon Parsley Pesto

Recipe courtesy of Gerry Hayden

Lemon-Parsley Asparagus

Recipe courtesy of Food Network Kitchen

Lemon Parsley Bruschetta

Recipe courtesy of Giada De Laurentiis

Buttery Lemon Parsley Noodles

Recipe courtesy of Ree Drummond

Lemon Parsley Rice

Recipe courtesy of Food Network Kitchen

Pesto

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.