Pre-heat oven to 400°F.
Line a baking sheet with aluminum foil; spray it lightly with non-stick spray; set aside.
Working with one tortilla at a time, lay it flat on a cutting board.
Spread the entire surface, with the exception of the top 1-inch, with a heaping tablespoon of pesto.
Top with shredded cheese and a sprinkling of Italian seasoning.
Gently and lightly roll the tortilla up, working toward the 1-inch of space you left un-sauced.
Transfer rolled tortilla to the prepared baking sheet with the seam side down.
Continue until all of the tortillas are rolled.
Next, place the butter and garlic in a small bowl and melt in the microwave.
Remove from microwave; add the dried parsley; stir to combine.
Brush the tops of each taquito with the butter mixture.
Sprinkle over the parmesan cheese.
Place in the pre-heated oven and bake for 10 minutes or until the taquitos are golden brown.
Remove from oven and let rest for 3 minutes before serving.
