Presto its pesto! Okay, I’m done being lame…for NOW.  I’ll stop it now.  Or will I? I guess you will just have to wait and see…

Is there anything easier than pesto? Or yummier? I don’t think so. Spread it over toast, stuff it into wraps, eat it as is, smear it all over a cauliflower steak and for a really fast week night feast, just toss it with pasta!  The one department I think pesto is really slacking in is pasta, but I think its just because I’m not a big pasta eater.

I’ve got this little hanging pot plant that’s just bursting out of its seams with parsley, so obviously this pesto had to be made with parsley.  I used cashews, for a deeper flavour, but sunflower seeds works just as great.  Also you don’t have to use coconut oil, use olive oil.  That was just the only thing I had around, because you know. Health and stuff.

GREEN OLIVE PESTO

Ingredients

• 1 cup green olives, drained
• 1 cup parsley, washed and roughly chopped
• 3 cloves garlic
• 1/4 melted coconut oil / olive oil ( use as much as needed to reach your desired consistency)
• 1/3 cup cashews
• black pepper

Directions

Place everything in a blender and pulse until desired consistency.  Serve with crackers or whatever you like.  See easy!