Freeze in small portions and use it to add distinction to meals: Stir it into rice for a sophisticated side dish or place a dollop atop a fish fillet for an elegant finish.
2 cups tight-packed flat-leaf parsley leaves
3/4 cup toasted chopped walnuts
1/2 cup grated Parmesan cheese
2 large cloves garlic, crushed
1/2 teaspoon salt
1 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1. Make the pesto: Place parsley, walnuts, cheese, garlic, and salt in the bowl of a food processor fitted with a metal blade. Pulse until well combined. Combine oil, lemon juice, and zest in a small bowl. Add the oil mixture to parsley mixture in a slow stream, pulsing to combine. Serve immediately or freeze (see Step 2).
2. Freeze the pesto: Divide pesto into preferred serving sizes and place in small resealable plastic bags or small plastic containers with airtight lids. Force excess air out of the container and freeze for up to 3 months.
(based on individual servings)
Total Fat: 36 g
Saturated Fat: g
Cholesterol: 5 mg
Sodium: 259 mg
Carbohydrates: 4 g
Fiber: 1 g
Protein: 4 g
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