Step 1

Add the parsley, garlic, nuts, lemon juice, salt, and pepper to a food processor fitted with the blade attachment. Blend until very finely chopped.

Step 2

Add the olive oil in a slow stream while mixing. Once all of the oil is added, the pesto should be smooth and look creamy. Serve immediately or refrigerate for 3-4 days. Parsley pesto freezes well.