Ingredients
- 4 C fresh Italian parsley leaves
- 1 large garlic clove
- 1/2 C grated parmesan cheese
- 1/2 C pine nuts or blanched almonds
- 1/2 tsp kosher salt
- 1/2 C olive oil
Instructions
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Put all ingredients into a food processor or high powered blender.
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Pulse food processor or blend on low, stirring occasionally, until mixture is uniform but still chunky looking
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Freeze if desired in 1/4 C portions
Recipe Notes
You can play around with the proportions of this recipe. Like your pesto cheesy? Add more parmesan. Need a little more bite? Toss in a few extra nuts. You get the idea.