Parsley Pesto

 
INGREDIENTS:

• 1/2 cup chopped walnuts, about 3 1/2 ounces
• 1 cups chopped Italian parsley, about 1 bunch
• 1/4 cup grated Pecorino or Parmesan cheese
• 2 garlic cloves, roughly chopped
• 1/2 teaspoon salt
• 1/4 cup olive oil

METHOD:

1. Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again. Drizzle in the olive oil while the machine is running just long enough to incorporate the oil, about 20-30 seconds.
2. Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled.

NOTES:

You can easily make fresh pesto in the fall or winter using parsley and walnuts instead of basil or pine nuts. It’s just as green, garlicky, cheesy, and nutty. And great on pasta, with beef, or as a sandwich spread.