Parsley Pesto

This recipe works really well with our Prosciutto and Pesto Panini.

½ cup pine nuts or walnuts
4 cups fresh parsley leaves
½ cup Parmesan cheese, finely grated
1 clove garlic
sea salt
pepper, freshly cracked
½ cup olive oil

Preheat oven to 350°F (175°C).

Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing occasionally, 5-8 minutes. Let cool completely.

In a food processor, combine toasted nuts, parsley, Parmesan, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour olive oil in a steady stream through the feed tube; process until smooth.

Makes 1¼ cups.