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Parsley Pesto

This classic soup garnish can also top pasta. Store it covered in the fridge for two weeks.
Servings 1 cups

Ingredients

  • 2 cups packed parsley leaves
  • 2⁄3 cup plus 2 tablespoons extra-virgin olive oil
  • 1⁄4 cup toasted pine nuts
  • 1 clove garlic peeled and smashed
  • 1⁄4 cup finely grated Parmigiano-Reggiano cheese
  • Kosher salt and freshly ground pepper

Instructions

  1. Place the parsley, oil, pine nuts, and garlic in a food processor or blender. Process until a loose paste forms. Stir in the cheese and season to taste with salt and pepper.