I had been meaning to make pesto for such a long time and when I looked in the fridge to see what my options were, a big bunch of bright, green, fresh parsley was gleaming out at me. I had never had Pesto al Prezzemolo before but surely it would be just as yummy as the traditional basil version.
I got all of my ingredients out, some fresh garlic, parmesan, pine nuts, a dash of olive oil and a big ole bunch of parsley.
Here is how you do it…..
What you need:
150 g Fresh Parsley
50 g Pine nuts
50 g Grated Parmesan
200 ml Olive Oil
2 cloves of garlic
Pinch of salt
In a food processor, blend the pine nuts with the garlic and salt.
Slowly add in the parsley leaves and pulse.
When all of the parsley has been added in, drizzle in the olive oil and let the pesto come together.
Mix through the grated parmesan.
Season with some pepper, to taste.
Serve with some antipasti or mix through spaghetti.