How to make parsley and garlic pesto pesto.

Pesto and parsley are two of the most popular and widely eaten vegetables in India, with parsley used in a wide variety of dishes from curries to soups, salads and even condiments.

The two are so much in demand that even the likes of Mumbai-based chef Ramesh Bhatt is making pesto and pesto sauce to complement his Indian cuisine.

But as we’ve seen in the past, the pesto dish that comes closest to being a genuine pesto is also the most difficult to make.

As a result, many of our readers who tried out our pesto soup recipe (above) found that it was quite difficult to get a good pesto without a bit of trial and error.

It turns out that the recipe below is a lot easier than we thought, as it relies on three basic ingredients.

Parsley, garlic and lemon juice.

Here are the steps you need to follow to make pesto with parsleys and garlic.

Parsleys: Peel and cut the parsley, slice into thin slices and add to a saucepan.

Mix together the lemon juice, garlic, lemon zest, parsley paste and salt.

Set aside for 30 minutes.

Put the chopped parsley into a large bowl and add the lemon zesty sauce and salt to taste.

Pour the sauce over the parsleys.

Mix to combine.

Put back in the saucepan and simmer for 15 minutes.

It should be very thick and creamy.

Drain off the parskis and toss them in a bowl with a little lemon juice and lemon zEST. 

Add the lemon paste and lemon mixture to the pestos.

Stir well.

Pour into a bowl and enjoy!