Parsley, small bunch
4tbsp Olive oil
Salt and Pepper
Put all of the ingredients into a food processor and blend.
Some people like their pesto really smooth, but I prefer to leave a bit of texture.
Store in a jar or airtight container and it will last for weeks in the fridge.
Char´s tip – Add a layer of cling film or olive oil on the top to stop the pesto going brown.
This pesto is vegetarian.