2 bunch parsley, washed and thoroughly dried
2 lemons
salt and black pepper to taste
1/2 cup (125 ml) freshly grated parmigiano reggiano cheese
1 cup (250 ml) extra virgin olive oil
To start your Parsley & Lemon Pesto:
Place parsley on a cutting board and with a mezzaluna finely chop.
Place in a jar and add freshly squeezed lemon juice. Add salt and black pepper, parmigiano cheese
and extra virgin olive oil. Mix well.
Pesto can be served fresh or it can be preserved in the refrigerator or freezer.
