This classic soup garnish can also top pasta. Store it covered in the fridge for two weeks.
Servings1cups
Ingredients
2cupspacked parsley leaves
2⁄3 cup plus 2 tablespoons extra-virgin olive oil
1⁄4 cup toasted pine nuts
1clovegarlicpeeled and smashed
1⁄4 cup finely grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground pepper
Instructions
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.