Parsley Pesto

• 2 cups packed fresh flat-leaf parsley
• 1 clove garlic, chopped
• 3 tablespoons pine nuts
• 1/4 cup extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper

1. Combine the parsley, garlic, and pine nuts in a food processor and process until coarsely chopped.
2. With the motor running, slowly add the oil through the feed tube and process until combined.
3. Add the cheese, season with salt and pepper, and pulse a few times just to incorporate.
4. Scrape into a bowl.
5. The pesto will keep for up to 2 days in a tightly sealed container in the refrigerator.
6. Bring to room temperature before serving.

parsley, clove garlic, pine nuts, extra virgin olive oil, freshly grated parmesan cheese, kosher salt

Taken from www.epicurious.com/recipes/food/views/parsley-pesto-382722 (may not work)