Parsley Pesto (Useful for Many Dishes!)

Recipe by Zurie
READY IN: 15mins
YIELD: 2 cups




  • Very fresh flatleaf parsley gives the best results. Do not use "old" parsley which has been in your fridge for a while. Fresh from the garden is best!
  • Using a blender or food processor, blend all ingredients until a puree forms. It can be as fine or as grainy as you prefer. A blender is easiest to use for this smallish quantity.
  • Taste for seasoning. The thickness will depend on how much parsley has been used, but the olive oil should be enough to make a thick sauce. Start with 2 tablespoons lemon or lime juice and taste: I did think the 3rd tablespoon was needed to add enough flavour.
  • Serve in spoonfuls on fish fillets or chicken breasts which have been lightly seasoned. Use with other ingredients such a hardboiled eggs, as a sandwich spread or filling, or on toast, and topped with fried or poached eggs.