Parsley Pesto

• 2 garlic cloves
• 2 cups Italian parsley, packed stemmed
• 14 cup pine nuts
• 12 cup parmesan cheese, freshly grated to taste
• 23 cup olive oil
• 18 teaspoon salt, Course sea, favorite

1. Lightly toast pine nuts in in a 250 degree oven not past a light brown color.
2. In a food processor place the garlic, parsley, salt, Pine nuts, and cheese.
3. Process until they form a paste.
4. Gradually blend in olive oil, taste adjust your seasoning if necessary.

garlic, italian parsley, nuts, parmesan cheese, olive oil, salt

Taken from www.food.com/recipe/parsley-pesto-275724 (may not work)