PARSLEY PESTO

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Parsley Pesto image

Categories     Parsley

Yield makes 1/2 cup

Number Of Ingredients 5

2 cups packed fresh flat-leaf parsley leaves
3/4 cup grated Pecorino Romano cheese (2 ounces)
1 small garlic clove, coarsely chopped
1/4 cup extra-virgin olive oil, plus more for storing (optional)
Freshly ground pepper

Steps:

  • In a food processor, finely chop parsley, cheese, and garlic. With the motor running, add oil in a slow, steady stream; season with pepper. Serve immediately, or transfer to an airtight container and cover with a thin layer of oil; refrigerate up to 4 days or freeze up to 3 months.
  • Freezing Pesto
  • Pesto keeps very well in the freezer, so it's worth making extra. Freeze it in small airtight containers, covered with a thin layer of olive oil. Defrost in the refrigerator before using.

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