Let's make pesto with a twist!
In large food processor, add 4 cups of washed, stems removed of Italian parsley and 1 tsp salt, 1/2 tsp black pepper
2 cups washed basil leaves
4 -5 cloves peeled garlic, left whole
1/2 cup olive oil
Juice of 1 lemon
Process till leaves come together. Add 1/2 cup Locatelli cheese, 1/2 cup olive oil, 1/2 cup pignoli nuts or walnuts.
Process until completely pureed and greens get lighter color. Add lemon juice. Add more oil if needed.
Place in clean empty jar. Refrigerate!
Spread on toasted Italian bread
Add to favorite sauces, fish, vegetables