I had a huge bunch of parsley that I needed to use up. I found this recipe - and what a surprise. It was actually pretty good. Very different from basil pesto. I served it over bow tie pasta and grated more fresh parmasan cheese on top. I used half the oil and added water to thin it a bit. There was just enough PB taste...it wasn't strongly PB flavored. I'll probably make this again and squeeze a lemon into it and see what happens. :o)
left out cheese and added some rice vinegar. used as sauce for grilled chicken. quick and good.