1 package plantain chips
2 bunches flat leaf parsley
1/2 cup grapeseed oil
Bring a large stock pot of salted water to a boil, have a bowl of ice water at the ready. Holding the parsley bunch by the base, blanch in the boiling water for 30 seconds to set the color, then shock in the ice water. Repeat with 2nd bunch.
Thoroughly dry both blanched and shocked parsley bunches on a towel, getting rid of all excess moisture. Then chop super finely.
Transfer chopped parsley to the top of a blender and turn on purée, slowly stream in oil until it just comes together in a baby smooth paste.
Arrange plantain chips on baking sheet and dollop (or pipe) some of the parsley pesto on top right before serving. Enjoy!