Easy Lemon Parsley Pesto Pasta
I love a classic basil pesto. Chock full of basil and pine nuts, there is a reason it is such a staple. I toss it with pasta, spoon it over chicken breasts, you name it. But, why does basil get all the love? It’s fun to mix it up and make a pesto with a different herb. I love using parsley because it’s so accessible year round! Pretty much any grocery store sells it by the bundle any day. Not to mention it’s more affordable! We add lemon zest and juice to give this Lemon Parsley Pesto a fresh zing.
What You’ll Need for this Easy Parsley Pesto:
- Fresh Parsley
- Toasted Pine Nuts
- Lemon – for the zest and juice
- Olive Oil
- Parmesan Cheese
- Salt and Pepper
And don’t forget pasta to serve it with! I love pesto with farfalle (bowtie) pasta because the pesto clings to the twists. But go ahead and use the pasta you have on hand! Tossed with pasta it’s amazing right away served warm, but don’t be afraid to make it in advance and stick it in the fridge. Let it come to room temperature a few minutes before serving. This is a great option to bring to potlucks, barbecues, or parties.
All you need to do is blend up the parsley ingredients in a food processor or blender. That’s it! Quick and easy. The pesto can be stored in the fridge until you’re ready to use. Or in this case, toss it with freshly cooked, hot pasta. Yum.
I love to toast up some extra pine nuts to sprinkle over the top. It adds a little extra crunch and gives a clue at what flavor is in the pesto. An extra sprinkle of parmesan cheese is also strongly encouraged 🙂