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Photo Credit: Elizabeth Newman

Parsley Lemon Pesto

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

10

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
10
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
36 grams
Protein
9 grams
Fat
16 grams
Saturated Fat
3 grams
Cholestrol
3 milligrams
Sodium
196 milligrams
Fiber
2 grams
Sugar
2 grams
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1 comment

  • Author's avatar image
    Mary Elizabeth Guyton

    😍💛😍💛😍💛😍💛

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