Parsley Pesto 1 cup of parsley leaves with stems removed 1 cup of slightly toasted walnuts a cup of grated Parmigiano Reggiano cheese 1 clove of crushed garlic juice and zest of half a lemon cup of extra virgin olive oil salt and pepper to taste
The pesto can be made ahead and kept in the refrigerator for two to three days. Serve it over whole-wheat pasta.Didn't make the pasta. Made FOUR batches of FANTASTIC PESTO on and put in freezer. to use up fresh mint from garden!