Parsley Pesto

1. 1

   Combine the parsley, garlic, and pine nuts in a food processor and process until coarsely chopped.

2. 2

   With the motor running, slowly add the oil through the feed tube and process until combined.

3. 3

   Add the cheese, season with salt and pepper, and pulse a few times just to incorporate.

4. 4

   Scrape into a bowl.

5. 5

   The pesto will keep for up to 2 days in a tightly sealed container in the refrigerator.

6. 6

   Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.