Parsley Pesto

Parsley Pesto

1 bunch Parsley
2 Tbs. lemon juice
1/4 cup pine nuts, toasted
1 garlic clove, minced
1 tsp. olive oil
1/4 tsp. sea salt

Dry toast the pine nuts in a hot skillet until lightly browned. Remove to a bowl to cool. Food process all the ingredients until desired texture is achieved (I like mine to be just lightly chunky). Keep well for a few days, or can be frozen. Delicious spread on toast or crackers, used as a sauce with fish, or swirled into pumpkin soup.