A light and lemony variation on the traditional pesto, this Herb Lemon Pesto combines fresh parsley and cress. Toss with your favorite pasta, or spoon over grilled chicken.
- 1 cup flat-leaf parsley
- 1 cup Cress
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 teaspoon fresh ground pepper
- 1/4 cup extra-virgin olive oil
- 1/8 cup low-sodium chicken stock
- 1/8 cup fresh squeezed lemon juice
- 1/8 cup walnuts, toasted
- Kosher salt, to taste
- Mix together the oil and stock in a cup, set aside.
- Toast the walnuts in a dry skillet (no oil) over medium heat, stirring until just fragrant, about 4 minutes. Be sure to not burn the walnuts or they will be very bitter.
- In a food processor or blender, place the parsley, cress, garlic, cheese, black pepper and walnuts in the bowl. Process continuously until a smooth paste forms. With the processor running, drizzle in the lemon juice and then oil and stock mixture until evenly combined.
I got to thinking that I was making so many Asian-inspired dishes that perhaps the hubby would like something different for a change.
I settled on a pesto sauce to serve with grilled lemon chicken breasts.
As usual, the hubby was home late so I ate alone. When he arrived, he plated the noodles and the chicken and then melted butter on the noodles and would have no part of the green sauce, aka, Herb Lemon Pesto.
I told him that iI thought he might be tired of my Asian dishes. Where he promptly said “not at all.” Go figure.
But that was okay with me. My baby girl came home for the weekend from San Francisco and was hungry. When I told her there was leftover noodles and pesto sauce she was quite happy and made a nice dish of my Herb Lemon Pesto.
Thanks for stopping by and have a great day.