Parsley Pesto

• 2 cups parsley (flat-leaf, if possible), chopped
• 2 cloves of garlic, minced
• ½

Crush the chopped parsley, garlic, salt, and a generous grinding of pepper in a mortar with a pestle to form a smooth paste. Add the nuts and pound again. Finally, add the cheese. When the mixture is smooth, gradually add the olive oil. The finished sauce should be fairly thick.

This can also be made in a blender. Put all the ingredients, except the cheese, into the container and blend