|Parsley leaves||2 Cup (32 tbs) (Use Only Leaves)|
|Garlic||3 Clove (15 gm), chopped|
|Walnuts||60 Gram, shelled (1.2 Cup)|
|Grated cheese||100 Gram (1 Cup)|
|Olive oil||6 Tablespoon|
1. Place all ingredients in a blender with little water except oil. Blend to a smooth paste.
2. Work in oil, a drop at a time and continue stirring until mixture is like soft butter.
3. Put pesto into an airtight jar. Can be stored in the refrigerator for few days.