Fresh Parsley Pesto

While most are familiar with basil pesto, parsley makes a fresh tasting condiment too! Parsley is one of the most popular herbs used in cooking or garnishing. Parsley comes in two varieties — flat leaf (also called Italian parsley) or curly leaf. Parsley is high in vitamin K and has anti-inflammatory properties. Toss parsley pesto with hot pasta and some garlicky, toasted breadcrumbs. It’s also delicious served with poultry or drizzled on vegetables or rice.


2 cloves garlic, germ* removed
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts, raw or toasted (but toasted offers more flavor)
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup extra virgin olive oil
Salt and pepper
Optional, but nice: 1-2 teaspoons Meyer lemon juice, or 1/2 teaspoon zest


Place the garlic, parsley, pinch salt, walnuts, and cheese in a food processor bowl. Process until mixture forms a paste. Gradually blend in olive oil, taste for seasoning, and adjust to taste with salt and pepper. Add Meyer lemon juice or zest to taste, if using.

*If the garlic has begun to sprout (the green ‘germ’ in the middle of the clove), remove it. Otherwise, it causes an unpleasant bitter-hot garlic flavor.

YIELD: About 2 1/2 cups

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