Smooth and creamy, this pesto not only makes a wonderful dip, sandwich spread, or soup topping. It can also be used as a punch of color and flavor for hot or cold pasta.
Ingredients
- flat leaf parsley with stems: 2 cups
- shelled pecans: 2 cups
- Extra virgin olive oil: 2 cups
- shaved Parmesan cheese: 1 cup
- pitted kalamata olives: 30 piece
- jalapeño pepper: 1 piece (seeded)
- garlic: 3 clove
- lemon, juiced and zested: 1 piece
Metric Conversion
Stages of cooking
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Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.
