Parsley Pesto

Adapted from
Yields 1/2 cup

-2 cups fresh flat leaf parsley
-1/4 cup walnuts, toasted
-1/4 cup grated Parmesan cheese
-1 tablespoon good quality olive oil, or more to reach desired texture
-1 tablespoon Chile Crunch, optional, but can you tell I’m addicted?
-Salt and pepper to taste


Combine all ingredients in a food processor; process until smooth.

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