I love pesto – but often, it’s too heavy for me and gives me stomach aches. So I decided to try out different amounts of olive oil, and after some experimenting I found the perfect ratio.
This parsley pesto is lighter and less oily than most, but it’s just as good – if not better. The fresh brightness of parsley and lemon, the rich flavor of Parmesan, and the nutty aroma of pine nuts shine even more in this version. It’s wonderfully creamy as a sauce, yet perfectly spreadable for bread.
I like making a larger amount to keep a jar in the fridge, where it stays fresh for up to 4-5 days. Whether tossed with pasta, used as a marinade, or spread on bread – this pesto is a game-changer. You won’t regret trying it.
Ingredients
- 60 g parsley
- 30 g grated Parmesan
- 30 g pines
- 20 g olive oil
- 1 tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Recipe
I. Prepare the Ingredients
- Wash the parsley and remove the stems.
- Preheat a skillet over medium heat and toast the pine nuts for 2-4 minutes, stirring occasionally, until golden brown and fragrant.
II. Make the Pesto
- Combine all the ingredients in a blender or food processor and blend until smooth.
- Add a small splash of (pasta or regular) water if needed to adjust the consistency.
- Taste and adjust with more salt, pepper, or lemon juice.
III. Serve & Store
- Enjoy the pesto tossed with pasta, as a marinade for vegetables or meat, or as a spread for sandwiches or wraps. It also makes a delicious topping for grilled fish or roasted potatoes.
- Transfer any leftovers to a jar and store in the fridge for up to 4-5 days.
Notes:
- I like the distinct taste of parsley, but in summer I often use fresh basil instead – you don’t have to change anything else about the recipe, just swap the two.
- I absolutely love adding this pesto to sandwiches, like this Omelette Sandwich with Cheddar and Pickled Red Onions.
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