Creamy Parsley Pesto

Pesto is a delicious condiment from Italy. Traditionally made with fresh basil leaves, pine nuts, parmesan and olive oil. Over the years I've tried many ways of making pesto and I finally have the perfect ratio for you. The beautiful thing about pesto is that it's so interchangeable and flexible with its ingredients.

Allergic to nuts? Omit the nuts. Don't like basil, use parsley or cilantro. Any flat leaf herb works great here. Once the pesto is made, there are endless possibilities! Marinade chicken with it, spread it on egg toast, turn it into a refreshing burrata pesto salad, enjoy it as a condiment on the side, or even toss it in some pasta. Like I said, the possibilities are endless and it's so finger licking good, you'll be making it over and over!

I want to mention this isn't the traditional way, but I prefer using flat leaf parsley. The flavor of parsley is so refreshing, and I enjoy that it's not sweet like the sweet basil is in the traditional method.

So here's my recipe to a family favorite, and when I mean favorite I mean it! I used to make jarfuls for my sister who absolutely loves it over her eggs.

Ingredients:

makes about 2 cups

1 bunch flat leaf parsley
3 tbsp lemon juice (1 lemon juiced)
3 cloves garlic
1/4 cup grated Parmesan
1/2 cup pine nuts
3/4 cup olive oil
Salt/pepper to taste
1/4 c. water to help blend

Method:

Place all the ingredients into a blender.
Blend until smooth.
Enjoy over eggs, salad, as a meat marinade, pasta sauce, as a dipping sauce or even spread over bread and bake like a garlic bread.

Notes:

Can use any flat leaf herb of choice: basil, parsley or cilantro all work great!
The stems to the herbs add extra flavor so add those with the leaves.
If you have nut allergies omit the nuts. Walnuts are a great substitute for pine nuts.
Use a vegan parmesan cheese substitute to make this condiment completely vegan.

I hope you give this delicious condiment a try and enjoy it as much as my family does. If you give it a try, be sure to tag me on my social handles. I love watching you recreate my recipes.