Parsley Pesto Recipe by Stephanie Gravelese from Taste of Home.

Ingredients

• 1 cup tightly packed fresh basil or cilantro leaves
• 1 cup tightly packed fresh parsley leaves
• 1 to 2 garlic cloves
• 1/2 cup olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt

Directions

1. In a food processor, puree all ingredients.
2. Refrigerate for several weeks or freeze in a tightly covered container.
3. Toss a few tablespoons of pesto with cooked pasta and grated parmesan cheese for an easy dinner idea.