Add all the ingredients except the water to a food processor or blender. Process until smooth and scrape down the sides as needed.
Add 1 tablespoon of water at a time, as needed to reach desired consistency.
You may store your pesto in a jar in your fridge to use within a few days. Or keep frozen for up to 6 months.You may sub any herb for the parsley, as desired. Just keep the same ratio.Use a food processor for pesto with a little texture, or a blender for smoother results.Feel free to double or triple the recipe to make freezer portions for future use. This is especially useful when harvesting herbs from your garden to ensure no waste.