Guest guest Posted April 15, 2010 Report Share Posted April 15, 2010 Parsley-Walnut Pesto 2 cups tight-packed flat-leaf parsley leaves 3/4 cup toasted chopped walnuts 1/2 cup grated Parmesan cheese 2 large cloves garlic, crushed 1/2 teaspoon salt 1 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 2 teaspoons lemon zest Place parsley, walnuts, cheese, garlic, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Combine oil, lemon juice, and zest in a small bowl. Add the oil mixture to parsley mixture in a slow stream, pulsing to combine. Serve immediately or freeze. Freeze the pesto: Divide pesto into preferred serving sizes and place in small resealable plastic bags or small plastic containers with airtight lids. Force excess air out of the container and freeze for up to 3 months. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 15, 2010 Report Share Posted April 15, 2010 [Default] On Thu, 15 Apr 2010 05:46:29 -0400, AJ <aj788888 wrote: >Parsley-Walnut Pesto Now I know what to do with my extra parsley! Thanks. I'm going to get two bunches again on my next shopping and hope they are as lush and lovely as the last ones. Mary Quote Link to comment Share on other sites More sharing options...
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