Parsley Pesto

This versatile condiment uses fresh parsley instead of the traditional basil. It has a bolder, grassier flavor than traditional basil pesto. A hint of lemon produces a bright flavor. Use this recipe anywhere you’d use pesto - sandwiches, pizza, or tossed with pasta. This recipe is a great way to use fresh parsley from your indoor garden.

Prep Time: approx. 5 Minutes. Ready in: approx. 15 Minutes. 
Makes 1 cup. 

2 teaspoons grated lemon zest
2 cups flat leafed parsley
2 cloves garlic, peeled
1/4 cup freshly grated Parmesan cheese
3 tablespoons olive oil
1 tablespoon fresh lemon juice
fresh ground pepper and salt, to taste

Combine the lemon zest, parsley, garlic, and Parmesan cheese in a food processor. Process until smooth. With the food processor running, add the olive oil and lemon juice through the feed tube. Process until fully incorporated. 

Season the pesto to taste with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 4 days.

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