Tangy lemon, sweet roasted garlic that comes together to make a fresh Italian parsley pesto.
A lot of people think that pesto always has to have basil, parmesan, garlic, and pine nuts. This is not true. A pesto technically only has to have fresh herbs, garlic, hard cheese, nuts and olive oil. That means we can make all kinds of combinations. This recipe takes a few liberties by adding lemon. It is great as a dip for roasted vegetables or on fish, chicken or cheese. Make a double batch and keep it around for a quick snack.
What ingredients do you need for lemon parsley pesto?
Place parsley and lemon zest in a food processor and purée. Add roasted garlIc and lemon juice. Slowly start pouring in oils until incorporated. Season with salt and pepper to taste.
Recipe Tips:
Depending on what I plan on using this sauce for you can add parmesan or asiago cheese.
I like to use what I have on hand so if I have basil, thyme, chives, or cilantro then I will add them to the parsley.
If you do not have roasted garlic raw garlic can be used just adjust to 2 large cloves. Add them first while the processor is running and then add your parsley.
You can use avocado, coconut or other oils just be aware that this will change the flavor.
Make Ahead:
This pesto will stay fresh in the refrigerator for up to a week as long as you keep it in an airtight container so it is a great way to prepare ahead for a party.
Storing tips:
This sauce can be frozen for up to 6 months. I like to freeze in ice cube trays and then pop out and put them in ziplock bags so I can easily portion them where needed. This way you can easily take out a cube at a time.
Make sure to keep tightly covered so it does not get freezer burned.
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