MyPlanet | View Cart | Lorene's Produce Picks | Recipes

Parsley Pesto
What You Need
• 2 cups parsley leaves, packed
• 2 garlic cloves
• 1/4 teaspoon red-pepper flakes
• 1/2 teaspoon lemon zest, plus more for garnish
• Coarse salt and freshly ground black pepper
• 3/4 cup olive oil
• 1 pound trofie or other short, twisted pasta, such as fusilli
• 1 cup grated Parmesan cheese

1. Make the pesto: In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, and 1 teaspoon salt until coarsely chopped. With machine running, add oil in a slow, steady stream, processing until blended. 2. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, reserving 1/4 cup pasta water. 3. Toss pasta with pesto and Parmesan, then with reserved pasta water. Grate more lemon zest over each serving, and season with pepper.


Weekly Specials
Bamboo Cutting/Serving Board & Laguiole Cheese Knife
Unit: 1 ea.
Reg: $16.99
Sale: $14.99

Tejava Unsweetened Premium Iced Tea
Unit: 16.9 oz.
Reg: $1.95
Sale: $1.75

Diestel Dark Turkey Meat Chub
Unit: 1 lb.
Reg: $8.95
Sale: $8.05

Back To Top
About Us  FAQ  eScrip  Term and Conditions  Contact Us  Press Room  Organic Delivery Articles 
Join Our Mailing List: