Parsley Pesto
Print recipeIngredients
- 2 Cups packed, Italian parsley (washed and stemmed)
- 2 Cloves garlic (peeled and chopped)
- 2/3 cups grated Parmesan cheese
- 1 cup good olive oil
- salt and pepper to taste
Directions
| Stem the parsley. Then wash and pat it dry or use a salad spinner. | |
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Combines the garlic and parsley in a blender or bowl of a food processor and chop. Leave the motor running and add the olive oil in a slow, steady stream.  | |
| Shut the motor off, add the cheese, a pinch of salt and a liberal grinding of pepper. Process until mixed. | |
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Scrape out into a bowl and cover until ready to use. If you cannot use it all in the foreseeable future, then place the remainder in a freezer friendly container. It will keep for a week covered in the fridge and 3 months in the freezer.  | |