Crunchy Parsley Pesto

Wash and thoroughly dry a large bunch of fresh parsley, then strip the leaves from the stems and roughly chop them.

Peel and roughly chop 2-3 garlic cloves, adjusting the quantity to your taste preference.

Place the chopped parsley and garlic into a food processor and pulse several times until the mixture is coarsely broken down.

Add 2-3 tablespoons of crunchy peanut butter and freshly grated Parmesan cheese to the food processor and pulse again to combine.

With the food processor running on low, slowly drizzle in olive oil until the pesto reaches your desired consistency, stopping to scrape down the sides as needed.

Taste the pesto and season with salt and freshly ground black pepper, then pulse once or twice more to incorporate the seasoning.

Transfer the finished pesto to a serving bowl or airtight jar, drizzle a thin layer of olive oil over the top to preserve freshness, and serve immediately or refrigerate for up to one week.