With the food processor running, drop in the garlic cloves
and process until minced
Turn off the machine and add
the parsley, lemon zest, pine nuts, Parmesan cheese and
salt
Pulse to finely chop the ingredients
With the
machine running again, pour in the oil and process to
make a paste
Use immediately or cover tightly and
refrigerate for up to 5 days or freeze for up to 3 months.
Yield: 3/4 cup
SUGGESTED USE: This version of pesto is super with fresh
fish
The lemon zest is the yellow rind of the lemon removed
with a fine grater
It adds just the right touch with the
pleasant fresh taste of the Italian parsley
Smear this paste on
any fish fillet (30 minutes) or skewered shrimp (1 hour)
before cooking.
