Pecorino Parsley Pesto

By Chef_JR4

good served with lamb chops

Ingredients

• 2 cups fresh parsley
• 3/4 cup finely shredded Pecorino Romano cheese (2 oz.)
• 1 garlic clove, chopped coarsley
• 1/4 cup olive oil
• ground pepper

Preparation

Step 1

In a food processor, finely chop parsley, Pecorino and garlic. With motor running, add oil in a thin stream; season with salt and pepper. Refrigerate in an airtight container, up to 4 days.