2 cups loosely packed flat leaf parsley leaves
3 cloves garlic
1/4 cup extra virgin olive oil (keep a little more on hand if needed)
1/2 cup raw Parmesan cheese
Sea salt and black pepper to taste
Pinch of nutmeg
- Combine all the ingredients in a food processor and blend. If the mixture seems too dry add more olive oil but only 1 tsp at a time. The original recipe has 1/3 cup and I found that to be too much.
- Taste! Both parm cheese and salt are well … salty. So I’d start minimal on the salt and build up.
- Blend till consistency you want.
- Store in the refrigerator until ready to use. I suspect you can freeze as well but I have not tried that.
Adapted with changes to parsley and oil quantities from: paleoinpdx.com/2014/08/21/primal-parsley-pesto-nut-free/