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Parsley Pesto

Rachael Ray's 30 Minute Veggie Meals

2 cloves garlic, cracked away from the skin
1/4 cup EVOO
2 cups packed parsley leaves
1/2 cup grated Parmigiano Reggiano cheese
3 ounces walnuts lightly toasted in small pan or in toaster oven
Coarse salt and pepper to taste

Place garlic in a small dish. Cover garlic with oil and microwave on high for 1 minute. Remove from microwave and let stand 5 minutes to cool.

Combine garlic and oil in a food processor (or blender) with all remaining ingredients and pulse grind into a smooth paste.