This lemony parsley pesto recipe is awesome on meats and into mixed salads! In this pesto the parsley is very tasty and you will notice how energetic parsley is with its loads of vitamin C.
Have enough of buying aromatic herbs and finding them wilted when you want to use them? Well make pesto with your leftover herbs, it’s a great way to store and consume them.
Pesto is so versatile and can be flavored in so many ways. A basic pesto is made with some aromatic herb or a mixture, some kind of nuts, any kind of nuts can be used, nuts give texture and flavor, and olive oil.
With pesto you will feel the full taste of your herbs and also enjoy their benefits.
Parsley is known to be energetic and full of vitamin C but you will never notice it as much as with this parsley pesto, a spoonful on your meat or into some salad will give you a lot of energy but not nervousness and restlessness like with coffee.
I used this lemony parsley pesto for a hanger steak recipe, a delicious cut of beef, not so expensive too, click here to check it!
2 bundles of parsley, stems removed
3 to 4 tiny dried peppers, or to taste
Zest of 1 lemon (outer skin), thinly grated
4 tbsp. olive oil or as needed
Into the bowl of your food processor, add first the almonds, then the parsley and all other ingredients, process until finely chopped, rub the sides of bowl as much as needed, if the pesto is too dry to process easily add more olive oil
Transfer into a lidded jar, level the top and cover with more olive oil, store for about a month in your fridge, level the top and cover with olive oil after each serving
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