Walnut Parsley Pesto


1 cup organic walnuts (shelled, about 3 1/2 ounces)
2 cups chopped parsley (about 1 bunch)
1/2 cup pecorino or parmesan cheese
3 garlic cloves (roughly chopped)
1/2 tsp salt
1/2 cup olive oil


Put the walnuts, parsley, cheese, garlic, and salt in a food processor and pulse for a few seconds to combine. Scrape down the sides of the bowl, then pulse again. Drizzle in the olive oil while the machine is running just long enough to incorporate the oil, about 20-30 seconds. Use immediately or cover with plastic wrap and refrigerate to store. Will last several days chilled. Use with pasta or as a spread on bread or toast.

Source: simplyrecipes.com