Best 2 Parsley Lemon Pesto Recipes

Parsley lemon pesto is a flavorful and versatile sauce that can be used to enhance a variety of dishes. Made with fresh parsley, lemon zest and juice, garlic, olive oil, and Parmesan cheese, this vibrant condiment is a delicious addition to pasta, grilled meats, fish, and vegetables. Whether you are looking for a quick and easy weeknight meal or a special dish to impress your guests, parsley lemon pesto is a great choice. Its bright and tangy flavor will add a burst of freshness to any dish.

Here are our top 2 tried and tested recipes!

PARSLEY, LEMON, AND WALNUT PESTO ON ROASTED SWEET POTATOES

Parsley, Lemon, and Walnut Pesto on Roasted Sweet Potatoes image

When roasting sweet potatoes, leave the skins on for greater nutrition (and better texture). High heat muddies the fresh flavors of the herbs and lemon zest in pesto, so spoon it on just before serving.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 7

Ingredients

4 sweet potatoes, scrubbed and cut into 1-inch wedges
7 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 cups fresh flat-leaf parsley
1/4 teaspoon chopped garlic (about 1 small clove)
1/2 cup raw walnuts, toasted
Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.
Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.
Top roasted sweet potatoes with 2 tablespoons pesto.

Nutrition Facts : Calories 431 g, Fat 33 g, Fiber 6 g, Protein 5 g, SaturatedFat 4 g, Sodium 120 g

PARSLEY-LEMON PESTO

Parsley-Lemon Pesto image

Provided by Food Network

Time 15m

Yield 1 (18-ounce/500 g) jar

Number Of Ingredients 5

Ingredients

2 bunches fresh flat-leaf parsley, washed and thoroughly dried
Juice of 2 lemons
Salt and freshly ground black pepper
1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese
1 cup/250 ml extra-virgin olive oil

Steps:

Put the parsley on a cutting board and with a mezzaluna or sharp knife, finely chop. Put the parsley in a jar and add the freshly squeezed lemon juice. Add the salt, and black pepper, to taste, Parmigiano cheese, and extra-virgin olive oil. Mix well.

Tips for Making Parsley Lemon Pesto:

- Use fresh, bright green parsley. Avoid wilted or discolored leaves. - Use a high-quality extra virgin olive oil. The flavor of the olive oil will shine through in the pesto, so choose one that you enjoy. - Toasting the pine nuts adds a nutty flavor and extra depth to the pesto. - If you don't have pine nuts, you can substitute walnuts or almonds. - Adjust the amount of lemon juice to taste. You may want to add more or less depending on your personal preference. - Pesto is a versatile condiment. Use it on pasta, pizza, grilled chicken or fish, or as a dip for vegetables. - Pesto can be made ahead of time and stored in the refrigerator for up to a week, or in the freezer for up to 3 months.

Conclusion:

Parsley lemon pesto is a bright, flavorful, and versatile condiment that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. With its vibrant green color and refreshing flavor, parsley lemon pesto is sure to impress your friends and family. So next time you're looking for a quick and easy way to add flavor to your meals, give parsley lemon pesto a try!