Parsley Pesto

Ingredients

• 2 cups tightly-packed flat leaf parsley leaves

• 3/4 cup toasted chopped walnuts or cashews (or other nuts)

• 1/2 cup grated parmesan cheese

• 3 large cloves garlic

• 1/2 teaspoon salt

• 1 teaspoon paprika powder

• 1 cup extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 2 teaspoons lemon zest

Place everything in a food processor or blender. Blend on high until it forms a smooth consistency.

Pesto is a very forgiving mixture. If you can’t have nuts or dairy, feel free to omit them and change the recipe as you would like. 

Stores in the fridge for a few days or can be frozen portion size.

Serving Suggestions

• Combine with cream cheese to make a dip
• Pulse one cup of the pesto with 1 cup unsalted butter to make an herb-walnut butter, which is great melted onto grilled meats or folded into mashed potatoes.
• Spread on sandwilches. 
• Serve with pasta