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parsley pesto

For a long time I wasn’t a big fan of parsley. I have to admit that this green garnish was often left on the side of my plate after dinner, but little by little I’ve made friends with parsley and this pesto recipe makes it finally easy to love! It’s ready in minutes and delicious on pizza or pasta, as a salad dressing, sprinkled over some roasted vegetables or on your favorite veggie burger. You can try adding some to your bread dough or use it as a spread on sandwiches.

persiljapesto 3

1 big bundle of fresh parsley (rinsed and ends of the stalks cut of)

1-2 tbsp pine nuts

1-2 cloves of garlic (depending on how much you love garlic)

1 dl extra virgin olive oil

a squeeze of lemon juice

salt, freshly ground pepper and thyme to taste

Chop the parsley into smaller pieces. Chop the garlic into pieces as well. In a blender blend the parsley, pine nuts, garlic and the olive oil. Add the lemon juice and spices and mix well. Store in the fridge and consume within 5 days.

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