2 bunches of parsley, washed and drained
2 lemons
Salt and pepper to taste
125 ml (1/2 cup) of freshly grated Parmesan Reggiano cheese
250 ml (1 cup) of extra virgin olive oil
2 lemons
Salt and pepper to taste
125 ml (1/2 cup) of freshly grated Parmesan Reggiano cheese
250 ml (1 cup) of extra virgin olive oil
Place the parsley on a cutting board and finely chop it with a mezzaluna or a chef’s knife. Transfer it to a jar and add the freshly squeezed lemon juice, salt, pepper, Parmesan cheese, and extra virgin olive oil. Mix well.
This pesto can be served fresh or stored in the refrigerator or freezer.
This pesto can be served fresh or stored in the refrigerator or freezer.
