Parsley Pesto

• 2 cups flat-leaf Italian parsley
• 1 (3 ounce) jar pignoli nuts or 14 cup pignoli nut
• 1 garlic clove
• 12 cup extra virgin olive oil, divided
• 1 teaspoon coarse black pepper
• 1 cup grated parmigiano-reggiano cheese
• 10 ounces penne rigate, cooked

1. Put large pot of water on to boil for penne.
2. Salt boiling water and cook penne to al dente.
3. In food processor, combine parsley, pignoli, garlic.
4. Process and stream in about 1/4 cup extra-virgin olive oil.
5. Remove parsley paste to a large serving bowl.
6. Stir in pepper and grated cheese.
7. Add remaining extra-virgin olive oil, stir to combine.

flatleaf italian parsley, nuts, garlic, extra virgin olive oil, coarse black pepper, cheese, penne rigate

Taken from www.food.com/recipe/parsley-pesto-154591 (may not work)