Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Pecorino Parsley Pesto By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Yield: Makes 1/2 cup Put this pesto on potatoes, grilled beef, chicken or our Lamb Chops. Ingredients 2 cups fresh parsley ¾ cup finely shredded Pecorino Romano cheese (2 ounces) 1 small garlic clove (blanched for milder flavor, if desired), coarsely chopped ¼ cup olive oil Ground pepper Directions 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. Print