Recipe: Parsley Pesto

Martha Stewart
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Parsley Pesto


Yield Serves 4


  • 1 large bunch of flat-leaf parsley, coarsely chopped (about 1 packed cup)
  • 2 tablespoons extra-virgin olive oil
  • 1 small garlic, clove minced
  • 2 teaspoons lime juice
  • Kosher salt and freshly ground black pepper
  • 4 thick slices sourdough bread, grilled or toasted

1. In a small bowl, combine all of the ingredients except the bread and mash together with a fork. Serve with the bread slices.


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