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Parsley Pesto Recipe

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4.2 from 6 reviews

This vibrant Parsley Pesto is a fresh and zesty twist on traditional pesto, featuring toasted pine nuts, sharp pecorino cheese, and bright lemon juice. Ready in just 15 minutes, it’s perfect for adding a burst of flavor to pasta, sandwiches, or as a dip.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving (about 1 cup pesto)
  • Category: Sauce
  • Method: Blending
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Herbs & Nuts

  • 3 loosely packed cups (40g) flat-leaf parsley (including some stems but removing very long ones)
  • 1/3 cup (40g) pine nuts

Cheese & Garlic

  • 1/2 packed cup (60g) finely grated pecorino cheese
  • 2 cloves garlic, minced

Liquids & Seasoning

  • 1/3 cup (80ml) extra virgin olive oil + extra for storing
  • 1 tbsp freshly squeezed lemon juice
  • A small pinch coarse sea salt (adjust to taste)
  • A small pinch freshly cracked black pepper (adjust to taste)

Instructions

  1. Toast the Pine Nuts: Place the pine nuts in a dry pan over medium heat and toast them until golden brown, stirring frequently to prevent burning. Once toasted, remove from the heat and allow them to cool completely.
  2. Combine Ingredients in Food Processor: Add the parsley, toasted pine nuts, and minced garlic to the food processor. Pulse briefly, about 30 seconds, until the ingredients start to break down but before fully pureeing.
  3. Add Cheese and Olive Oil: Add the finely grated pecorino cheese to the processor and pulse for about 5 seconds on a slow speed. While the processor runs slowly, gradually pour in the olive oil through the spout until the mixture is combined into a smooth, slightly coarse pesto.
  4. Season and Add Lemon Juice: Transfer the mixture to a bowl or jar. Stir in the freshly squeezed lemon juice, then add salt and freshly cracked black pepper. Adjust seasoning to taste.
  5. Store or Serve: Use the pesto immediately for best freshness, or transfer it to a jar with a tight-fitting lid. Pour a thin layer of olive oil over the top to prevent oxidation. Keep refrigerated and consume within 4 to 5 days.

Notes

  • Ensure pine nuts are fully cooled before adding to the food processor to avoid heating the pesto.
  • The olive oil protects the pesto and preserves its vibrant green color when stored properly.
  • Feel free to adjust the amount of garlic and lemon juice to your taste.
  • This pesto can be used as a sauce for pasta, a spread for sandwiches, or a topping for grilled vegetables and meats.
  • Storing pesto with a layer of olive oil on top prevents discoloration and keeps it fresh longer.

Find it online: https://cheftinaskitchen.com/parsley-pesto-recipe/