Parsley and Lemon Pesto | Oregonian Recipes
This is a zingy, zesty sauce that can be enjoyed in many ways. Serve over hot or cold pasta with some cherry tomatoes, with simply cooked fish or seafood sal...
Ingredients
- 1 cup coarsely chopped fresh parsley, either Italian (flat-leaf) or curly
- 1/2 clove garlic, peeled and smashed
- 1/2 cup dried bread crumbs
- 2 tablespoons lemon juice
- 2/3 cup olive oil
- 2 level teaspoons finely grated lemon zest
- Kosher salt and freshly ground pepper (optional)
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