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!!
Smash garlic, grate parmesan, zest your lemon, cut chillies. Leave seeds in if you want it spicier.
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.
Literally put everything into the blender and blitz away.
Taste to add more salt, pepper or lemon juice.
Done!
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.
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.