How to Make Parsley Pesto with Chef Carla Snyder

Add nuts, garlic, and an even mixture of basil and parsley into a food processor.

Put the lid on the food processor and process until nicely blended.

Feed olive oil through the tube of the food processor to emulsify the mixture.

Add freshly grated Parmesan cheese to the mixture.

Squeeze half a lemon into the mixture using a fork for better juice extraction.

Add salt and pepper to taste.

Blend the mixture again until fully combined.

Transfer the pesto to a deli container and top with a little extra virgin olive oil to keep it fresh in the refrigerator for about a week.

If not using all at once, scoop dollops of pesto onto a parchment-lined sheet pan.

Freeze the dollops of pesto until solid.

Once frozen, transfer the dollops to a Ziploc freezer bag for long-term storage.

Equipment Needed

Spice Level:

Dietary