Chef Sandy Krebs from The Regency Room at The Hotel Roanoke makes a delicious Parsley-Pecan Pesto.
2 bunches fresh parsley, washed and large stems removed
1/2 pound toasted pecans
2 tablespoons garlic, chopped
1 cup Extra Virgin Olive Oil
1 cup Parmesan cheese
salt and pepper to taste
Put nuts in food processor, pulse on and off until course; add parsley, continue pulsing; add garlic, and Parmesan, continue pulsing. Put processor on low and pour in oil in a continual stream. Add salt and pepper to taste.