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Hall Cook Book

Parsley Lemon Pesto

Category: Pasta/Rice / Submtd By: Betty Newberry

Yield: 6 Servings

Makes enough sauce for 1 pound of cooked pasta. This pesto has a milder taste than traditional pesto. It is a good alternative for people like rick ... Less garlic and no basil. -betty

1 Large Lemon, Zest From	6 Tablespoons Olive Oil,
2 Cups Fresh Italian Parsley,	-Approximately
-Chopped	Pepper, Coarsely Ground
2 Cloves Garlic	1 Pounds Pasta
4 Ounces Parmesan Cheese, Grated

Pull the tops off the parsley, leaving the stem behind.
You should have approximately 2 packed cups of parsley.
Place the parsley tops into the food processor.
Add lemon zest, garlic, and 3 ounces of the parmesan cheese.
Process until the garlic and lemon zest are finely minced.
The mixture will look crumbly.
Process the parsley mixture and slowly add 3 tablespoons of olive oil until the mixture becomes a thick green paste.
Cook one pound of pasta according to the package directions.
Sprinkle the drained pasta with 3 tablespoons of olive oil.
Toss the pasta and pesto together.
Season to taste with pepper.
Put the pesto/pasta on a nice serving platter and sprinkle with the remaining ounce of parmesan cheese.
Serve.


Per Serving: 435 Cal (43% from Fat, 16% from Protein, 41% from Carb); 17 g Protein; 21 g Tot Fat; 6 g Sat Fat; 12 g Mono Fat; 45 g Carb; 1 g Fiber; 303 mg Calcium; 4 mg Iron; 383 mg Sodium; 70 mg Cholesterol

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