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This twist on the traditional pesto with parsley and a light touch of lemon is a delicious topping for pasta or pizza and adds extra pizzazz to rice, quinoa, and potatoes.
Ingredients
70 ml olive oil
2 tbsp fresh lemon juice
3.50 pieces lemon zest
50 g grated Parmesan cheese
½ tsp kosher salt
60 g leaf parsley
50 toasted walnuts
Instructions
1
Add oil, lemon juice, and parsley to FourSide jar, and push parsley into oil. Secure lid and press "Pulse" 6–8 times or until parsley is roughly chopped.
2
Add remaining ingredients and secure lid. Pulse 6–8 times or until desired texture is reached.
Ingredients
70 ml olive oil
2 tbsp fresh lemon juice
3.50 pieces lemon zest
50 g grated Parmesan cheese
½ tsp kosher salt
60 g leaf parsley
50 toasted walnuts
Directions
1
Add oil, lemon juice, and parsley to FourSide jar, and push parsley into oil. Secure lid and press "Pulse" 6–8 times or until parsley is roughly chopped.
2
Add remaining ingredients and secure lid. Pulse 6–8 times or until desired texture is reached.
