Parsley and lemon pesto

Make David Roccos fresh and zingy pesto using parsley, lemon and parmesan cheese
By David Rocco
Parsley and lemon pesto
  • Rating:
  • Serves: makes 500g jar
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 2 bunches parsley, washed and thoroughly dried
  • 2 lemons
  • 125 g parmigiano reggiano, freshely grated
  • 250 ml extra virgin olive oil

Tips and Suggestions

Pesto can be served fresh or it can be preserved in the refrigerator or freezer

Method

1. Place the parsley on a cutting board and with a mezzaluna or sharp knife finely chop.

2. Place in a jar and add freshly squeezed lemon juice. Add salt and black pepper, parmigiano cheese and extra virgin olive oil. Mix well.

Rate This Recipe

1
2
3
4
5