Parsley Pesto

Last Updated on Thursday, 24 June 2010 03:03 Written by Flax Thursday, 24 June 2010 03:01

This dish is a Friday night classic in my home. We spread it on the challah together with roasted garlic. It can be used in other dishes as well. One of which is as a side dish for majadera or mixed in with a green salad as part of the dressing.


1 bunch parsley
1 clove garlic
2 tbsp olive oil (you can use more or less depending on the consistency you want)
1/2 lemon, squeezed

Place all of the ingredients in a food processor and puree until smooth. You can try a moother chopped liquidy pesto or a more coarsely chopped one. I prefer it coarsely chopped, my husband of course prefers it smooth.


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