December 8, 2015
Parsley Pesto & Parmesan Crostini by Piera Gelardi
In a food processor, blend together parsley, walnuts, the green shallot stems, lemon zest, and parmesan. Once a rough paste has formed, blend in olive oil until a smooth consistency is reached. Season with salt, and pepper to taste.
Spread pesto on each slice of bread and top with a piece of Parmigiano- Reeggiano and fresh black pepper
Total Time 15 min