Bruna’s Parsley and Lemon Pesto

This summer sauce can be enjoyed over hot or cold pasta with some cherry tomatoes, or with cooked fish. Love parsley and lemon.

It originated in the area of Liguria, the home of pesto, black pepper is rarely used in this area but it does give the sauce a little extra bite.

1 cup chopped parsley

½ clove garlic

2 tablespoons lemon juice

1 teaspoon finely grated lemon zest

½ cup breadcrumbs

½ cup olive oil

1 heaped tablespoon finely grated parmesan

Pinch of salt

Grated black pepper (optional)

If you have a food processor, simply process until a paste is formed.

Alternately, finely chop the parsley and grate the garlic and mix in a bowl with the rest of the ingredients. (I prefer chopping it by hand).

Adjust the seasoning as necessary or to your taste.

Store into a sterile jar and top with a little olive oil to seal, it will keep for up to 3 weeks in the fridge.

What is most interesting is that Parsley and lemon were just made for each other and using this pesto as a dip or on pasta or with brochette is always a win.

Amazing what adding a little Parmesan Cheese does as it gives saltiness and depth of flavor without being to overbearing.