Pesto, Parsley

By fireandfrost

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

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.