Pesto - Parsley

By DaraD

Ingredients

• Kosher salt
• 2 cups fresh curly parsley leaves
• 1/2 teaspoon granulated sugar
• 1/2 cup olive oil
• 1 cup thinly sliced scallions, green and white parts

Preparation

Step 1

Bring a medium pot of water to a rolling boil. Add the kosher salt until the water tastes like seawater and stir to blend. Add the parsley and cook for 1 minute, and then remove with a slotted spoon. Immediately plunge leaves into an ice bath and allow to cool, 3 to 5 minutes. Drain the leaves slightly and then put them in the blender with the sugar and olive oil. Blend until smooth. If the mixture is too thick, add some water to facilitate blending. Taste for seasoning. Stir in the scallions.