Parsley Pesto

Bart found this recipe to help us use up some of the parsley we have growing in our garden. It makes an easy, delicious dinner!

3 ounces walnuts (a handful)
½ cup extra-virgin olive oil
2 cloves garlic, popped from skin
1 bunch flat-leaf parsley, tops ripped away from stems
¼ pound grated Parmigiano Reggiano or Romano cheese
Salt and freshly ground black pepper, to taste

Toast walnuts until golden brown, let cool.

Heat oil and garlic in small pan on low heat or in microwave, 20 seconds on high. Set aside; let cool to room temperature.

Add parsley, cheese, garlic and nuts to a food processor with the metal chopping blade inserted. Pulse to chop. While food processor is running, add olive oil in a stream until paste forms. Stir in salt and pepper to taste.

Serve over hot pasta, but don’t heat the pesto itself. The pesto should be used at room temperature. (Note: Save some of the water the pasta cooked in. Add the water to the pasta with the pesto to loosen up the sauce as needed. I usually save about 1 cup of liquid when cooking 1 pound of pasta.)

Recipe Source: Adapted from Rachael Ray