Boil water for pasta and cook according to package instructions.
Chop parsley roughly without stamps.
Place peanuts in processor and blend slowly, once roughly chopped add half of the parsley with lemon zest.
Blend slowly gradually adding lemon juice and olive if you are using it.
Add the rest of the parsley in between adding lemon juice and olive oil.
Blend until well combined and add salt and pepper to taste.
Cut your cherry tomatoes in half.
Once pasta is ready save some of the pasta water and drain the rest.
Mix the pasta water with your pesto mixture. Next add the cherry tomatoes and mix.
Serve and enjoy.

1 big bunch of parsley
3/4 to 1 cup unsalted roasted peanuts
1 to 1 1/2 teaspoon lemon zest
1/2 lemon, juiced
2 teaspoon olive oil (optional)
Cherry tomatoes, to taste
1 pack of penne pasta or pasta of choice
Salt, to taste
Pepper, to taste