An alternative to well-known basil pesto, this version has a tangy flavour with notes of lemon.
Flat Leaf Parsley Pesto
Makes 1 cup
½ cup (125 ml) fresh flat leaf parsley leaves
½ cup (125 ml) pine nuts
2 tbsp (30 ml) freshly grated Parmesan cheese
2 garlic cloves
½ cup (125 ml) extra virgin olive oil
Salt to taste
In a small skillet, toast the pine nuts over moderate heat, stirring until golden, about 5 minutes. Let cool.
Place nuts, parsley, cheese and garlic in a food processor. Blend to coarse puree. With machine running, add oil in a light stream. Blend until almost smooth.
This original article first appeared in the Summer 2017 issue of City Style and Living Magazine.