60 grams (1 cup, packed) fresh parsley (thin stems can be included)
2 cloves garlic
30 grams (¼ cup) nuts or seeds*
Juice of a lemon (~3 tablespoons)
½ teaspoon sea salt (to taste)
3 tablespoons olive oil
Categories
Autumn
Dips and Sauces
Summer
Cuisine
American
British
European
Steps
Add the parsley, garlic, nuts/seeds, lemon juice, and salt to a blending container or small food processor. Mix until broken down and no large pieces remain.
Slowly pour in the olive oil while mixing, until the pesto is fully combined and very smooth. Serve immediately, refrigerate, or freeze for up to three months.
