A great summer pesto when parsley is in season – use to pair with salmon, poultry, or mix into pasta or rice!
- 3 cups fresh flat-leaf parsley
- 1/2 cup chopped walnuts, toasted
- 3 tablespoons olive oil (or more if desired for consistency)
- 1 Tbsp fresh lemon juice
- ground black pepper
- 3 garlic cloves, chopped
- Combine all ingredients in food processor – process until smooth.
- Yields about 12 tablespoons