AuthorMarinaCategoryCondiments, Sauces, Rubs, Dressings, Gluten free, Low Carb, Snacks and StartersDifficultyBeginner

This super easy to make Parsley Pesto is a winner!! Great to use as a garnish, as a dip, spread or as extra flavour to add to cooking if you want to freeze it in cubes. The flavour is so fresh and vibrant it turns a humble parsley into a true hero!!

Yields1 Serving
Prep Time5 minsCook Time5 minsTotal Time10 mins

 1 Big Bunch of Parsley (I filled regular size collander)
 1 Lemon. Zest of the whole lemon and juice of one half
 2 Chillies
 4 Cloves of Garlic
 200 g Walnuts
 100 g Block Parmesan, grated
 1 tbsp Zaatar spice (I had one mixed by my friend, but regular one will do)
 ½ tbsp Salt
 ½ tbsp Cracked Black Pepper
 1 cup Virgin Olive Oil
 2 tsp Dijon Mustard. Optional. But I loved it!

1

Smash garlic, grate parmesan, zest your lemon, cut chillies. Leave seeds in if you want it spicier.

2

Wash Parsley and pull parsley leaves from main thick stalks. But my parsley was overgrown, if you have young one, put all in, just cut the bottom of the stalks off.

3

Literally put everything into the blender and blitz away.

Taste to add more salt, pepper or lemon juice.

Done!

4

Divide between jars, ramekins or ice cubes. It will last few days on the fridge. What you think you won't finish it time - put in the freezer. Take it out a day before you will need it. Ice cubes are great idea for adding an instant flavor into your cooking.

5

This morning I had it on toast with poached eggs. I can see adding smashed avocado to it as well! Yummm. Will be nice with cold meats or just as a snack with some crackers.

Yield - 4 full ramekins.

Enjoy! And leave me a comment what you think.

Ingredients

 1 Big Bunch of Parsley (I filled regular size collander)
 1 Lemon. Zest of the whole lemon and juice of one half
 2 Chillies
 4 Cloves of Garlic
 200 g Walnuts
 100 g Block Parmesan, grated
 1 tbsp Zaatar spice (I had one mixed by my friend, but regular one will do)
 ½ tbsp Salt
 ½ tbsp Cracked Black Pepper
 1 cup Virgin Olive Oil
 2 tsp Dijon Mustard. Optional. But I loved it!

Directions

1

Smash garlic, grate parmesan, zest your lemon, cut chillies. Leave seeds in if you want it spicier.

2

Wash Parsley and pull parsley leaves from main thick stalks. But my parsley was overgrown, if you have young one, put all in, just cut the bottom of the stalks off.

3

Literally put everything into the blender and blitz away.

Taste to add more salt, pepper or lemon juice.

Done!

4

Divide between jars, ramekins or ice cubes. It will last few days on the fridge. What you think you won't finish it time - put in the freezer. Take it out a day before you will need it. Ice cubes are great idea for adding an instant flavor into your cooking.

5

This morning I had it on toast with poached eggs. I can see adding smashed avocado to it as well! Yummm. Will be nice with cold meats or just as a snack with some crackers.

Yield - 4 full ramekins.

Enjoy! And leave me a comment what you think.
Parsley Pesto – Fresh and Zingy, Super Easy to Make.

If you have leftover parsley that you don’t know what to do with, or a bush in the garden that has gone out of control – try this super quick and easy, but SOOO delicious recipe that turns a humble parsley into a real hero!

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