Add the parsley, garlic, nuts/seeds, lemon juice, and salt to a blending container or small food processor. Mix until broken down and no large pieces remain.
60 grams fresh parsley, 2 cloves garlic, 30 grams nuts or seeds*, Juice of a lemon, 1/2 teaspoon sea salt
Slowly pour in the olive oil while mixing, until the pesto is fully combined and very smooth. Serve immediately, refrigerate, or freeze for up to three months.
3 tablespoons olive oil
Notes
* Use sunflower seeds, hemp hearts, pine nuts, or walnuts. See above for more options.This makes about 100 grams, or approximately one cup of pesto.