4 ounces California walnuts
1 bunch of parsley
1 clove of garlic
1 ounce parmesan cheese
4-6 tablespoons olive oil
Wash the parsley, pat dry and pluck off the leaves. Set aside.
Peel the garlic, and chop it coarsely. Set aside.
Grate the cheese. Set aside.
In a blender or food processor, grind the walnuts for 3-4 minutes until the mixture becomes sticky or paste-like. As soon as the walnuts have formed a paste, add the parsley, garlic, cheese and olive oil, and blend again thoroughly.
Spoon the walnut parsley pesto into a container with a lid, seal, and store in the refrigerator until ready to use.
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