Parsley Pesto | The Little Shop of Olive Oils

Parsley Pesto

Tracey Wilkinson

So this parsley is over a week fresh because of my herb savor.  It really does work!  Also love the little buds on my Olive Tree...spring might really be here!

Ingredients:

  • 3 cups parsley (packed)
  • 1 cup Romano cheese (shredded)
  • 1/2 cup pepitas
  • 1 tablespoon lemon juice
  • 2 garlic cloves (roughly chopped)
  • 1/2 teaspoon  Himalayan Sea Salt
  • 1/2 cup  Extra Virgin Olive Oil

Directions:

  1. Place the parsley, Romano cheese, lemon juice, garlic cloves and salt in a food processor. Pulse until the parsley is finely chopped.
  2. Turn the food processor into the on position and let it run while adding the olive oil. Once the olive oil is incorporated, turn the food processor off.
  3. Freeze pesto for use later in ice cube trays, or use immediately, tossing with pasta, roasted vegetables like butternut squash or green beans, or use as a rub for roasting chicken or pork.

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