Best 2 Parsley Lemon Pesto Recipes

**Introduce:**

Parsley lemon pesto is a vibrant and flavorful sauce made from fresh parsley, lemon zest and juice, garlic, Parmesan cheese, pine nuts or walnuts, and olive oil. It's a versatile condiment that can be used in many different dishes, from pasta and pizza to chicken, fish, and vegetables. In this article, we've rounded up three delicious recipes that showcase the versatility of parsley lemon pesto.

**Recipes:**

1. **Parsley Lemon Pesto Pasta:** This classic dish is a quick and easy weeknight meal that's packed with flavor. Simply toss cooked pasta with parsley lemon pesto, grated Parmesan cheese, and a squeeze of fresh lemon juice.

2. **Parsley Lemon Pesto Pizza:** This pizza is a great way to use up leftover pesto. Spread a thin layer of pesto over pizza dough and top with your favorite toppings, such as grilled chicken, roasted vegetables, or fresh mozzarella cheese.

3. **Parsley Lemon Pesto Chicken:** This simple but flavorful dish is perfect for a healthy and satisfying lunch or dinner. Season chicken breasts with salt and pepper and grill or pan-sear until cooked through. Serve with a generous dollop of parsley lemon pesto.

Whether you're looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, these parsley lemon pesto recipes are sure to please.

Here are our top 2 tried and tested recipes!

PARSLEY, LEMON, AND WALNUT PESTO ON ROASTED SWEET POTATOES

Parsley, Lemon, and Walnut Pesto on Roasted Sweet Potatoes image

When roasting sweet potatoes, leave the skins on for greater nutrition (and better texture). High heat muddies the fresh flavors of the herbs and lemon zest in pesto, so spoon it on just before serving.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Number Of Ingredients 7

Ingredients

4 sweet potatoes, scrubbed and cut into 1-inch wedges
7 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 cups fresh flat-leaf parsley
1/4 teaspoon chopped garlic (about 1 small clove)
1/2 cup raw walnuts, toasted
Grated zest of 1 lemon, plus 1 tablespoon fresh lemon juice

Steps:

Preheat oven to 425 degrees. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil. Season with salt and pepper. Roast, turning once, until golden and tender, 23 to 25 minutes. Let cool slightly.
Meanwhile, pulse parsley, garlic, walnuts, zest, and lemon juice in a food processor until coarsely chopped. Drizzle remaining 6 tablespoons oil and process until combined. Season with salt and pepper.
Top roasted sweet potatoes with 2 tablespoons pesto.

Nutrition Facts : Calories 431 g, Fat 33 g, Fiber 6 g, Protein 5 g, SaturatedFat 4 g, Sodium 120 g

PARSLEY-LEMON PESTO

Parsley-Lemon Pesto image

Provided by Food Network

Time 15m

Yield 1 (18-ounce/500 g) jar

Number Of Ingredients 5

Ingredients

2 bunches fresh flat-leaf parsley, washed and thoroughly dried
Juice of 2 lemons
Salt and freshly ground black pepper
1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese
1 cup/250 ml extra-virgin olive oil

Steps:

Put the parsley on a cutting board and with a mezzaluna or sharp knife, finely chop. Put the parsley in a jar and add the freshly squeezed lemon juice. Add the salt, and black pepper, to taste, Parmigiano cheese, and extra-virgin olive oil. Mix well.

Tips:

Use fresh, high-quality ingredients: Fresh parsley and lemons are essential for the best flavor. Choose lemons that are bright yellow and firm, and parsley that is deep green and has no signs of wilting.
Adjust the ingredients to your taste: This recipe is easily customizable. If you like a more garlicky pesto, add more garlic. If you prefer a more lemony pesto, add more lemon zest and juice. You can also add other herbs, such as basil or cilantro, to taste.
Use a food processor or blender: A food processor or blender is the easiest way to make pesto. Simply add all of the ingredients to the bowl or container and pulse until smooth. If you don't have a food processor or blender, you can chop the ingredients by hand. However, this will take longer and the pesto may not be as smooth.
Store pesto in an airtight container in the refrigerator for up to 5 days: Pesto can also be frozen for up to 3 months. To freeze pesto, simply pour it into an ice cube tray and freeze. Once the pesto is frozen, transfer it to a freezer-safe bag. When you're ready to use the pesto, simply thaw it overnight in the refrigerator or at room temperature for a few hours.

Conclusion:

Parsley lemon pesto is a versatile condiment that can be used in a variety of dishes. It's great as a spread on sandwiches and wraps, as a dip for vegetables, or as a marinade for chicken or fish. You can also add it to pasta, rice, or soup for a burst of flavor. No matter how you use it, parsley lemon pesto is sure to please your taste buds.