Pesto, Parsley

By fireandfrost

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Ingredients

2 cups flat-leaf parsley leaves, fresh
2 tablespoons toasted pine nuts
1 1/2 tablespoons grated fresh Parmigiano-Reggiano cheese
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt

Details

Servings 1

Preparation

Step 1

Combine 2 cups fresh flat-leaf parsley leaves, 2 tablespoons toasted pine nuts, 1 1/2 tablespoons grated fresh Parmigiano-Reggiano cheese, 1 teaspoon extra-virgin olive oil, and 1/4 teaspoon salt in a food processor; process until smooth.