Ingredients
2 cups fresh parsley
3/4 cup finely shredded Pecorino Romano cheese (2 ounces)
1 small garlic clove (blanched for milder flavor, if desired), coarsely chopped
1/4 cup olive oil
Ground pepper
Preparation
In a food processor, finely chop parsley, Pecorino, and garlic. With motor running, add oil in a thin stream; season with pepper. Refrigerate in an airtight container, up to 4 days.
