Parsley Pesto

I grew up eating this parsley pesto. It is not as well know as basil pesto but just as tasty. Works well with pasta, poultry, vegetables and rice. You can use walnuts in place of pine nuts

• Ready In: 20 mins
• Yields: 2 1/2 cup

Ingredients

• 2  garlic cloves
• 2  cups Italian parsley, packed stemmed
• 1⁄4 cup pine nuts
• 1⁄2 cup parmesan cheese, freshly grated to taste
• 2⁄3 cup olive oil
• 1⁄8 teaspoon salt, Course sea, favorite

Directions

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.