Easy to make and ready in a flash this Parsley Pesto is fresh and delicious. Perfect for using up a glut of parsley and great with gnocchi or freshly cooked pasta.
Servings 1 to 1 + 1/4 cup
- 3 loosely packed cups (40g) flat-leaf parsley I add some of the stems but remove any very long stems.
- 1/3 cup (40g) pine nuts
- 1/2 packed cup (60g) finely grated pecorino cheese
- 2 cloves garlic minced
- 1/3 cup (80ml) extra virgin olive oil + more for covering the pesto when storing.
- 1 tbsp lemon juice freshly squeezed
- A small pinch coarse sea salt adjust to taste
- A small pinch freshly cracked black pepper adjust to taste
Add the pinenuts to a dry pan and toast until golden. Set aside and leave to cool.
Add the parsley, pinenuts and minced garlic to the food processor and blitz very briefly, 30 seconds max.Next, add 1/2 a cup/60g of finely grated pecorino cheese and blitz and for about 5 seconds. Set the processor to a slow speed if you can. Now slowly pour the oil, about 1/3 of a cup, through the spout until it is combined with the parsley mixture.
Finally, stir in a tablespoon of freshly squeezed lemon juice and season to taste.
Use straight away or transfer to a jar with a tight-fitting lid. Pour a little oil over the top of the pesto to stop it oxidizing then keep in the fridge for 4 to 5 days.
- Parsley - Flat-leaf parsley works best, as it has a stronger flavour than curly parsley.
- Cheese - I use hard pecorino cheese to keep this pesto vegetarian. You can use parmesan if you are not vegetarian.
- Storing/freezing - This pesto should be kept in an air-tight container in the fridge and used within 5 days. You can freeze the pesto if you wish, it should be used with two months. Please see post for freezing instructions.
- Nutritional Information is approximate and is calculated using an online nutrition tool. it is based on one serving of pesto used to make one dinner, serving four people. It does not include any pasta or gnocchi you add the pesto too.
- Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.
Calories: 78kcal | Carbohydrates: 0.7g | Protein: 1.9g | Fat: 8g | Saturated Fat: 1.6g | Cholesterol: 4mg | Sodium: 138mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 0.1g | Calcium: 35mg