I never would have thought up parsley pesto before. But I got gifted with a bunch of parsley so I did parsley pesto and man it’s a FORKING PLATE LICKER. Can’t judge how many servings too well because you will use a lot on pasta or only small amount as a spread. I’ll guesstimate around 8-4 servings.

Ingredients for around 4 servings

4 cups parley leaves (packed)

1 cup parmigiano reggiano – shredded

1/2 cup toasted pine nuts

1 cup extra virgin olive oil

1/2 teaspoon garlic confit (when I buy bags of garlic I cut the heads across in half drizzle well with olive oil, cover, and roast at 350 around one hour, blend cloves and it is a delicious sweet mild garlic paste.)

1 teaspoon fresh ground black pepper

1 teaspoon course sea salt

Instructions

Blend

Enjoy!