- 2-3 cloves garlic
- 2 cups parsley leaves mostly stemmed
- 1/4 cup walnuts or pine nuts
- approx. 1/2 cup parmesan cheese or pecorino
- 2/3 cup organic EVOO
- Salt + Pepper to taste
- Optional - I like to add a little squeeze of lemon juice
Blend together all ingredients except olive oil in your food processor and blend, while the blade is still moving pour in the olive oil and blend well.
Top with a little extra course salt if you like.
This is delicious as a topping for good bread, or in pasta or anyway you like to use pestos. I was surprised the parsley is not overpowering.
In the picture I am having it with a homemade organic sourdough bread my best friend since high school — Ella made with lots of love for me and left on my porch during my two week quarantine after travel during covid times <3