Ingredients for Basil Parsley Pesto
- 2 cups fresh basil leaves
- 1 cup fresh parsley leaves
- 2 cloves garlic
- ½ cup olive oil
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon lemon juice
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How to Make Basil Parsley Pesto
- Combine all ingredients in a food processor or blender.
- Process until completely smooth, scraping down the sides as needed.
- Taste and adjust seasoning as desired. Add more lemon juice for brightness or salt/pepper to taste.
- Toss with hot cooked pasta, vegetables, or grilled chicken. Spread generously on crusty bread or use as a pizza sauce.
- Store pesto in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.
- Yields: ¾ cup
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
5g
Fat
157g
Carbs
3g