Parsley Pesto

recipe

Yield:

Recipe from

Sunset

Ingredients

1 1/2 cups firmly packed parsley
3 tablespoons olive oil
1 tablespoon finely shredded lemon zest

Preparation

In a blender or food processor, combine parsley, olive oil, and lemon zest. Whirl until smoothly puréed, scraping often down container.

Make ahead: Cover and chill up to 1 day.

November 2008
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