Recipe courtesy of David Rocco

Parsley-Lemon Pesto

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 1 (18-ounce/500 g) jar
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2 bunches fresh flat-leaf parsley, washed and thoroughly dried

Juice of 2 lemons

Salt and freshly ground black pepper

1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese

1 cup/250 ml extra-virgin olive oil


  1. 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.