Parsley Pesto

• 4 cups packed fresh parsley leaves and tender stems
• 1 tablespoon chopped poached or roasted garlic

Blanch the parsley in lightly salted, boiling water for 5 seconds and then immediately plunge into ice water to stop the cooking and set the color. Drain, squeeze dry, and chop coarsely. In a food processor or blender, combine the parsley, garlic, pine nuts, cheese, lemon zest, and olive oil and process until smooth. Season to taste with salt and pepper. Store, covered, in the refrigerator for