Parsley Pesto

1. 1

   In a food processor, finely chop parsley, cheese, and garlic.

2. 2

   With the motor running, add oil in a slow, steady stream; season with pepper.

3. 3

   Serve immediately, or transfer to an airtight container and cover with a thin layer of oil; refrigerate up to 4 days or freeze up to 3 months.

4. 4

   Pesto keeps very well in the freezer, so its worth making extra.

5. 5

   Freeze it in small airtight containers, covered with a thin layer of olive oil.

6. 6

   Defrost in the refrigerator before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.