A great summer pesto when parsley is in season – use to pair with salmon, poultry, or mix into pasta or rice!

Ingredients

• 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
• salt
• ground black pepper
• 3 garlic cloves, chopped

Directions

• Combine all ingredients in food processor – process until smooth.
• Yields about 12 tablespoons