Parsley Pinenut Pesto

Parsley Pinenut Pesto

• 1/2 bunch or 2 cups of parsley leaves

• 1/2 cup pine nuts, toasted and cooled

• 1/2 cup grated parmigiano reggiano cheese

• 1/2 cup olive oil

• 1-2 cloves garlic, peeled

• salt and lemon juice to taste

Step 1 - Place the parsley, pinenuts, reggiano cheese, olive oil and garlic in a food processor and process until it resembles a fine paste. Add salt and lemon juice to taste.

To cook with pasta, add to a drained, cooked pasta and sprinkle with chilli flakes on top.