Print
Lemon Italian Parsley Pesto Recipe
A bright and refreshing pesto for any occasion. Approx. 2 Cups
-
2
Cups
Italian Parsley Leaves
-
1
Cup
Raw Walnuts
-
3/4
Cup
Black Butte Reserve Cheese - finely shredded
-
1/2
Cup
Extra Virgin Olive Oil
-
1/4
Cup
Lemon Juice - fresh squeezed
-
2
Cloves
Garlic - minced
-
1/2
Teaspoon
Sea Salt - or to taste
-
Add everything to a food processor or blender and puree until the desired texture.
-
Scrape the sides at least once.