How to make
Grind the Parmesan into powder and add the walnuts, salt, black pepper and 3/4 of olive oil.
Peel the parsley leaves and add it to the other products.
More of the green spice can be added - up to 1.8 oz (50 g).
I personally like parsley to be less so that the walnuts predominate.
Grind everything together again, then season the pesto with more salt and black pepper, if necessary. Add the rest of the olive oil and add more of it, if you like.
The pesto is mixed and served with pasta, salads, toasted slices of bread or even fish, poultry and roasted vegetables.
Uniquely tasty and widely applicable walnut pesto!
