Parsley Pesto

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 cups flat-leaf italian parsley
• 1 (3 ounce) jar pignoli nuts or 1/4 cup pignoli nut
• 1 garlic clove
• 1/2 cup extra virgin olive oil, divided
• 1 teaspoon coarse black pepper
• 1 cup grated parmigiano-reggiano cheese
• 10 ounces penne rigate, cooked

Recipe

• 1 put large pot of water on to boil for penne.
• 2 salt boiling water and cook penne to al dente.
• 3 in food processor, combine parsley, pignoli, garlic.
• 4 process and stream in about 1/4 cup extra-virgin olive oil.
• 5 remove parsley paste to a large serving bowl.
• 6 stir in pepper and grated cheese.
• 7 add remaining extra-virgin olive oil, stir to combine.