Parsley Pesto

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

Food Processor

  1. 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.
  2. Taste! Both parm cheese and salt are well … salty. So I’d start minimal on the salt and build up.
  3. Blend till consistency you want. 
  4. Store in the refrigerator until ready to use. I suspect you can freeze as well but I have not tried that.
There really is some flat leaf parsley in there.
Also pretty post blend!
So pretty pre blend.

Adapted with changes to parsley and oil quantities from:

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