2 cloves garlic
Bunch fresh Italian Parsley, washed and dried
1/2 tablespoon coarse sea salt
1/2 cup walnuts
1 cup extra-virgin olive oil
1 cup freshly grated Parmigiano Reggiano cheese
Pesto can be served fresh or it can be reserved in the refrigerator or the freezer. Do not add the nuts or the cheese before refrigerating or freezing as these two ingredients can spoil. Just process the garlic with the parsley, salt and oil, refrigerate or freeze in an airtight container, and add the processed nuts and cheese just before serving.