Parsley Pesto

4 cloves garlic, minced
2 cups fresh parsley leaves, rinsed and dried
1/3 cup extra virgin olive oil
½ tsp salt
½ tsp fresh ground black pepper
½ cup freshly grated parmesan cheese
* Cooked shrimp or chicken may be added to make this into a main meal.

1. Place the garlic and parsley in the bowl of a food processor or blender. With the motor running, slowly drizzle in the oil through the feed tub, and process until the parslely is pureed.

2. Add salt, pepper and parmesan to taste. Transfer to a bowl and refrigerate until needed, pesto can be refrigerated for 2 to 3 days.

3. Add to cooked pasta and mix in thoroughly. This recipe makes enough for 3 to 4 people. Pesto can also be used as a spread on sandwiches, added to baked potatoes or served with grilled fish.

Note: Pestos can also be made with basil, cilantro, mint, sage, arugula and sorrel.