Parsley Lemon Pesto Recipe

 

 

 

 

Frost has been coating our roof and backyard lately, the chill is in the air here. I’ve been lucky to be able save the last of our summer harvest to still enjoy as the nights get colder. Our third collection of parsley from our herb garden, wrapped well in paper towels to keep them fresh, were begging to be used this weekend after spending a few weeks in the fridge. I wanted a way to keep the flavour of parsley for the winter in a refreshing way, so I mixed it with citrus to create a  parsley lemon pesto. This recipe works well fresh or from the freezer. Now I’ve got a couple of jars to get me through the winter.

Parsley Lemon Pesto
1 cup coarsely chopped fresh parsley
1 clove garlic, roughly chopped
1/2 cup bread crumbs (store bought are fine, but the large homemade kind are even better)
2 tablespoons lemon juice
3/4 cup olive oil
2 teaspoons lemon zest
Salt to taste

Parsley Lemon Pesto Recipe

 

 

 

 

 

 

 

 

 

 

 

Grab all your fresh ingredients and get started. To prepare the parsley, wash and dry it well. Remove the leaves from the stems and chop coarsely. Add the parsley and the rest of the ingredients into a food processor and whiz until it reaches a smooth paste. If you are finding it too thick, add a bit more olive oil. Season with salt to taste.

For a difference in taste, you can try the same recipe replacing the breadcrumbs with grated parmigiano cheese.

Parsley Lemon Pesto Recipe

 

 

 

 

 

 

 

 

 

 

 

This pesto can be used on pasta or on top of grilled chicken or steak.  You can store it in your fridge for up to a week. You can also pour it into a glass jar, top up with olive oil and freeze it for later use. It’s handy to have around as a reminder of those fresh summer flavours.

 

 

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