Recipe courtesy of Michele Urvater
Parsley Pesto
- Total: 5 min
- Prep: 5 min
- Yield: about 2 1/2 cups
Ingredients
2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper
Directions
- In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
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