Parsley Pesto Recipe

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See original recipe at: cheese.about.com

kept byDebbie_Mac
recipe bycheese.about.com

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Ingredients:

1/4 cup pine nuts
3-4 garlic clove
1/2 cup grated Parmigiano-Reggiano cheese (or Grana Padano)
1 bunch of parsley leaves (About 3 cups loosely packed parsley leaves. Some stem is okay.)
1/4 cup plus 2 tablespoons olive oil, plus more as needed

Prep Time: 10 minutes

Total Time: 10 minutes
Yield: About 3/4 cup pesto

In a food processor blend the sunflower seeds, garlic and cheese until finely chopped.

Add the parsley. With the blade running, slowly pour in the oil and process until the pesto reaches your desired consistency. For a looser pesto, simply add more olive oil.

Add salt to taste.

See more at http://cheese.about.com/od/Pasta/r/Parsley-Pesto-Recipe.htm?utm_term=parsley%20pesto&utm_content=p1-main-1-title&utm_medium=sem-sub&utm_source=google&utm_campaign=adid-a97585b9-6ad7-456f-ba2c-edb054d0533b-0-ab_gsb_ocode-4956&ad=semD&an=google_s&am=broad&q=parsley%20pesto&dqi=pesto&o=4956&l=sem&qsrc=1&askid=a97585b9-6ad7-456f-ba2c-edb054d0533b-0-ab_gsb

See original recipe at cheese.about.com