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Parsley Walnut Pesto

Makes two cups

This pesto will add great fresh flavor when spread on a flatbread, pizza or a sandwich, or when drizzled on salad, grilled chicken or fish.

• 2 cups fresh flat-leaf parsley leaves
• 1/2 cup toasted chopped walnuts
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, crushed
• 1/2 tsp. sea salt
• 1 cup extra-virgin olive oil
• 1 tbs. fresh lemon juice
• 1 tsp. lemon zest

In a blender or food processor, combine the parsley, walnuts, Parmesan, garlic and salt. Blend until finely chopped. 

Slowly drizzle the olive oil into the blender through the hole in the lid. Add the lemon juice and zest and blend until mixture is smooth and thick. Add salt and pepper as needed.

Place in food storage container, cover and refrigerate for up to five days.

Per 1-tablespoon serving:
Calories 80; Protein 1 g; Total Fat 8 g; Saturated Fat 1 g; Carbohydrates 1 g; Dietary Fiber 0 g; Cholesterol 0 mg; Sodium 55 mg