Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Parsley-Lemon Pesto
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- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 1 (18-ounce/500 g) jar
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 301
- Total Fat
- 31 g
- Saturated Fat
- 6 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 7 mg
- Sodium
- 158 mg
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 1 (18-ounce/500 g) jar
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 301
- Total Fat
- 31 g
- Saturated Fat
- 6 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 4 g
- Cholesterol
- 7 mg
- Sodium
- 158 mg
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.
