Are you thinking springtime meals and lighter dishes but the weather isn’t right for growing basil to make pesto. You can make pesto from other herbs and nuts that will be just as tasty. And nothing says spring like the juice of a lemon.  Try this lemon parsley pesto.  It is delicious on pasta but equally good over chicken breasts and fish fillets.

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Lemon Parsley Pesto

  • Difficulty: easy
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A delicious blend of herbs and nuts



Ingredients:

  • 1 bunch fresh parsley, stemmed and chopped (about 3 cups)
  • 1/4 cup chopped fresh or frozen basil leaves {basil paste in the tube is also good}
  • 1/2 cup slivered almonds, toasted
  • 1 clove garlic
  • 2 lemons, zested and juiced, ½ cup of juice needed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 cup grated Parmesan cheese

If serving over pasta

  • 1 lb wide pasta noodles, such as pappardelle

Pesto Directions:

  1. Blend the parsley, basil, almonds, garlic, zest, juice, salt, and pepper in a food processor until the mixture is finely chopped.
  2. With the machine running, gradually add the olive oil until the mixture is smooth and creamy.
  3. Transfer to a bowl and stir in the Parmesan cheese.
  4. Divide the pesto in half.

Directions for serving with pasta:

  1. Cook pasta as directed on package.
  2. Reserve some pasta water to toss with the pesto for a creamy, smooth sauce.
  3. Add half of the lemon pesto to cooked pasta and toss.
  4. Save and use other half of pesto as a spread for bruschetta or over grilled chicken, fish, or steak.

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If you enjoyed this Lemon Parsley Pesto, please try other recipes shared by Jovina Coughlin.

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