How to Make Parsley Pesto | Our Easy Parsley Pesto Recipe

Wash the parsley leaves thoroughly and pat them dry.

In a food processor, combine the parsley leaves, Parmesan cheese, pine nuts, garlic, salt, and black pepper.

Pulse the mixture until finely chopped.

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.

Add the lemon juice and pulse a few more times to combine.

Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.

Transfer the pesto to a jar or airtight container and store in the refrigerator for up to a week.

Equipment Needed

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Dietary