Parsley pesto: the recipe for homemade seasoning ready in a few minutes

Parsley pesto is a simple seasoning with a delicate flavor, an alternative preparation to the classic Italian pesto made with basil, ideal to accompany meat or fish dishes, but also excellent to spread on croutons or to season pasta. A quick and easy recipe to prepare even at the last minute; a light and tasty sauce made only with parsley, pine nuts, extra virgin olive oil, lemon juice, garlic and salt. Once ready, you can use it immediately or preserve it in the refrigerator. So let’s see how to make it at home in minutes.

How to prepare parsley pesto

Wash the parsley under running water, carefully cleaning each leaf.

Step 1

Step 1

Wash the parsley under running water, carefully cleaning each leaf.

Dry the parsley with a clean tea towel or kitchen paper.

Step 2

Step 2

Dry the parsley with a clean tea towel or kitchen paper.

Remove the stalks

Step 3

Step 3

Remove the stalks

Put it in the mixer and add salt, extra virgin olive oil and blend for a few seconds.

Step 4

Step 4

Put it in the mixer and add salt, extra virgin olive oil and blend for a few seconds.

Also add the garlic

Step 5

Step 5

Also add the garlic

and pine nuts and blend again for a few seconds.

Step 6

Step 6

and pine nuts and blend again for a few seconds.

Finally, add the lemon juice.

Step 7

Step 7

Finally, add the lemon juice.

Continue to whisk intermittently until you will have obtained a creamy and homogeneous sauce.

Step 8

Step 8

Continue to whisk intermittently until you will have obtained a creamy and homogeneous sauce.

Your parsley pesto is ready to be used immediately or to be preserved in the refrigerator or freezer.

Step 9

Step 9

Your parsley pesto is ready to be used immediately or to be preserved in the refrigerator or freezer.

Preservation

You can preserve the parsley pesto in a glass jar covered with extra virgin olive oil for 1 week. When you use it, clean the internal edges well and make sure that the pesto is well covered with extra virgin olive oil. Alternatively, you can freeze it in ice molds, to be used when you want.