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Photo Credit: Elizabeth Newman

Parsley Lemon Pesto

by Giada
Prep Time
10 minutes
Cook Time
25 minutes
Serves
1
Beginner
Photo Credit: Elizabeth Newman

Parsley Lemon Pesto

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Parsley is a nice year-long alternative to summer's basil in this classic pasta and pesto combo.
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Parsley Lemon Pesto

Servings

1

Prep Time

10 minutes

Cook Time

25 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Parsley Lemon Pesto

Ingredients

  • 1 lb farfalle pasta
  • 2 1/2 cups tightly packed Italian parsley leaves (about 2 ounces)
  • 1/3 cup toasted pine nuts
  • 2 tablespoons fresh lemon juice (from about ½ lemon)
  • 1 to 2 teaspoons grated lemon peel (from about 1 lemon)
  • 1/2 cup olive oil
  • 1/3 cup freshly grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. In the bowl of a food processor, combine the parsley, pine nuts, lemon juice, and lemon peel. With the machine running, gradually add the oil, blending until the mixture is creamy. Transfer the pesto to a large bowl. Stir in the Parmesan, and ½ teaspoon of each salt and pepper.
  2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until the pasta is al dente. Drain pasta, reserving 1 cup of the pasta water. Add the pasta to the large bowl with the pesto. Using a large spoon or rubber spatula, toss the pesto with the pasta adding pasta water as needed to thin the sauce. Serve warm or at room temperature.

Nutrition

Nutrition

Nutrition Serving Size
1
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
359 grams
Protein
88 grams
Fat
159 grams
Saturated Fat
26 grams
Cholestrol
34 milligrams
Sodium
1864 milligrams
Fiber
22 grams
Sugar
16 grams
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vegetarian

1 comment

  • Author's avatar image
    Mary Elizabeth Guyton - Jun 09

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