Pecorino Parsley Pesto
Put this pesto on potatoes, grilled beef, chicken or our Lamb Chops.
- 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
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.