directions
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1
With the food processor running, drop in the garlic cloves and process until minced
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2
Turn off the machine and add the parsley, lemon zest, pine nuts, Parmesan cheese and salt
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3
Pulse to finely chop the ingredients
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4
With the machine running again, pour in the oil and process to make a paste
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5
Use immediately or cover tightly and refrigerate for up to 5 days or freeze for up to 3 months. Yield: 3/4 cup SUGGESTED USE: This version of pesto is super with fresh fish
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6
The lemon zest is the yellow rind of the lemon removed with a fine grater
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7
It adds just the right touch with the pleasant fresh taste of the Italian parsley
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8
Smear this paste on any fish fillet (30 minutes) or skewered shrimp (1 hour) before cooking.
Italian Parsley Pesto
ingredients
- 3 cloves garlic, peeled
- 1 cup fresh Italian parsley leaves
- 1 /2 teaspoon grated lemon rind (zest)
- 1/4 cup pine nuts
- 1 /4 cup freshly grated Parmesan cheese
- 1 /4 teaspoon salt
- 1/3 cup olive oil