Parsley Pinenut Pesto

https://www.notquitenigella.com/2012/12/16/parsley-pinenut-pesto/

Parsley Pinenut Pesto

  • 1/2 bunch or 2 cups of parsley leaves

  • 1/2 cup pine nuts, toasted and cooled

  • 1/2 cup grated parmigiano reggiano cheese

  • 1/2 cup olive oil

  • 1-2 cloves garlic, peeled

  • salt and lemon juice to taste

Step 1 - Place the parsley, pinenuts, reggiano cheese, olive oil and garlic in a food processor and process until it resembles a fine paste. Add salt and lemon juice to taste.

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To cook with pasta, add to a drained, cooked pasta and sprinkle with chilli flakes on top.

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Did you make this?

© Lorraine Elliott