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Under 30 Minutes

Pecorino Parsley Pesto

Put this pesto on potatoes, grilled beef, chicken or our Lamb Chops.

  • Prep:
  • Total Time:
  • Yield: Makes 1/2 cup

Source: Everyday Food, April 2008


  • 2 cups fresh parsley
  • 3/4 cup finely shredded Pecorino Romano cheese (2 ounces)
  • 1 small garlic clove (blanched for milder flavor, if desired), coarsely chopped
  • 1/4 cup olive oil
  • Ground pepper


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

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