Description
A fresh and vibrant Parsley Pesto recipe that combines toasted pine nuts, pecorino cheese, garlic, and lemon juice with parsley and olive oil to create a versatile and flavorful sauce perfect for pasta, sandwiches, or as a dip. Ready in just 15 minutes, this easy-to-make pesto is a delightful twist on the classic basil version, offering a bright, herbaceous taste with a nutty, cheesy finish.
Ingredients
Herbs
- 3 loosely packed cups (40g) flat-leaf parsley (include some stems but remove very long ones)
Nuts and Cheese
- 1/3 cup (40g) pine nuts
- 1/2 packed cup (60g) finely grated pecorino cheese
Other
- 2 cloves garlic (minced)
- 1/3 cup (80ml) extra virgin olive oil (+ more for storing)
- 1 tbsp freshly squeezed lemon juice
- A small pinch of coarse sea salt (adjust to taste)
- A small pinch of freshly cracked black pepper (adjust to taste)
Instructions
- Toast Pine Nuts: Place the pine nuts in a dry pan over medium heat and toast them until they turn golden brown. This should take a few minutes and will enhance their nutty flavor. Once toasted, remove from heat and set aside to cool.
- Combine Ingredients in Food Processor: Add the parsley, cooled pine nuts, and minced garlic to the food processor. Pulse briefly, for no more than 30 seconds, to start breaking down the mixture.
- Add Cheese and Oil: Add the finely grated pecorino cheese to the processor and pulse for about 5 seconds on a slow speed setting. Then, slowly pour in the olive oil through the processor’s spout while blending until the mixture comes together into a smooth pesto.
- Season and Finish: Transfer the pesto to a bowl or jar, stir in freshly squeezed lemon juice, and season with a small pinch of coarse sea salt and freshly cracked black pepper to taste.
- Store or Serve: Use the parsley pesto immediately or transfer to a jar with a tight-fitting lid. Pour a thin layer of olive oil on top to prevent oxidation. Store in the refrigerator for up to 4 to 5 days.
Notes
- Toast pine nuts carefully as they can burn quickly and become bitter.
- Adjust salt and pepper according to taste since cheese adds saltiness.
- Use fresh parsley and good quality extra virgin olive oil for best flavor.
- The pesto can be frozen in ice cube trays for longer storage.
- Add more lemon juice for extra brightness or more cheese for a stronger flavor.
- Great as a sauce for pasta, a spread on sandwiches, or a flavorful dip.
