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 and served with poultry or drizzled on vegetables or rice.
INGREDIENTS:
2 cloves garlic, de-germed
2 cups packed Italian (flat-leaf) parsley leaves, stems removed
Coarse salt
1/4 cup walnuts, raw or toasted (toasted recommended for richer flavor)
1/2 cup freshly grated Parmesan cheese (or to taste)
2/3 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
Optional: 1–2 teaspoons Meyer lemon juice or 1/2 teaspoon zest
METHOD:
In the bowl of a food processor, combine the garlic, parsley, a pinch of salt, walnuts, and Parmesan. Process until the mixture becomes a coarse paste.
With the processor running, slowly drizzle in the olive oil until smooth and well blended.
Taste and adjust with additional salt, pepper, or Parmesan. Add Meyer lemon juice or zest if using, to brighten the flavor.
SERVING SUGGESTIONS:
- Toss with hot pasta and a handful of garlicky toasted breadcrumbs.
- Spoon over roasted chicken, fish, or grilled vegetables.
- Drizzle onto rice bowls, farro salads, or warm potatoes.
- Spread onto sandwiches or use as a base for crostini with tomatoes or roasted peppers.
YIELD: About 2 1/2 cups
