PARSLEY & LEMON PESTO

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PARSLEY & LEMON PESTO image

Categories     Sauce

Yield 500 g

Number Of Ingredients 5

2 bunch parsley, washed and thoroughly dried
2 lemons
salt and black pepper to taste
1/2 cup (125 ml) freshly grated parmigiano reggiano cheese
1 cup (250 ml) extra virgin olive oil

Steps:

  • 1. Place parsley on a cutting board and with a mezzaluna finely chop. 2. Place in a jar and add freshly squeezed lemon juice. Add salt and black pepper, parmigiano cheese and extra virgin olive oil. Mix well. 3. Pesto can be served fresh or it can be preserved in the refrigerator or freezer.

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