Parsley Pesto

makes roughly 1 1/3 cups pesto

• 2 cloves garlic
• 3/4 cup roasted walnuts
• 1 large bunch Italian parsley, chopped (about 2 cups)
• 1/2 cup olive oil
• a heavy pinch of salt
• a squeeze of lemon juice
• a heavy pinch red pepper flakes
• crushed black pepper

In a mini food processor, blitz garlic, followed by walnuts until coarsely chopped. Add the parsley, followed by olive oil, and blend well. Add 2-3 tablespoons of water to thin pesto.  Season with salt, lemon juice, red pepper flakes & black pepper to taste.