Smooth and creamy, this pesto not only makes a wonderful dip, sandwich spread, or soup topping. It can also be used as a punch of color and flavor for hot or cold pasta.
Ingredients
- 2 cups flat leaf parsley with stems
- 2 cups shelled pecans
- 2 cups extra virgin olive oil
- 1 cup shaved Parmesan cheese
- 30 pitteds kalamata olives
- 1 jalapeno pepper , seeded
- 3 cloves garlic
- 1 lemon , juiced and zested
Instructions
-
1
Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.
Nutrition Facts
Per serving
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