Lemon-Pepper Parsley Pesto

Name: Lemon-Pepper Parsley Pesto
Ingredients: 1 cup packed fresh Italian parsley leaves; 2 tablespoons chopped walnuts, toasted; 2 cloves garlic, minced; ½ teaspoon finely shredded lemon peel; 1 tablespoon lemon juice; ¼ teaspoon coarse salt; 1/8 teaspoon freshly ground black pepper; 1/8 teaspoon cayenne pepper (optional); 3 tablespoons extra-virgin olive oil

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Author : Laura Marzen, RD

Ingredients

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1 cup packed fresh Italian parsley leaves2 tablespoons chopped walnuts, toasted2 cloves garlic, minced½ teaspoon finely shredded lemon peel1 tablespoon lemon juice¼ teaspoon coarse salt1/8 teaspoon freshly ground black pepper1/8 teaspoon cayenne pepper (optional)3 tablespoons extra-virgin olive oil

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Instructions

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Step 1

In a small food processor combine parsley and walnuts. Cover and process until finely chopped. Add garlic, lemon peel, lemon juice, salt, black pepper, and, if desired, cayenne pepper. Process until combined. Add oil; cover and process until well combined and nearly smooth, scraping sides of bowl as needed.

Step 2

Use immediately or transfer pesto to a bowl and cover the surface of the pesto with plastic wrap. Chill up to 2 days.