Parsley or Cilantro Pesto

Ingredients

• 2 cups packed cilantro, or parsley, well rinsed. Use organic.

• 1/3 cup raw walnuts (can use pine nuts or cashews but walnuts pack a big nutritious punch)

• 1/4 cup extra virgin olive oil, with more on hand

• 1/2 lemon juiced (about 1 tbsp., optional)

• 2 tbls. capers, rinsed

• 1-2 med. garlic clove (I use 2 but I really love garlic)

• 1 tsp. sea salt

  1. Place everything except the olive oil in a food processor. Blend well.

  2. Slowly add the olive oil through the top of the processor in a stream while the machine is running. Stop a few times to scrape the ingredients down the sides of the processor.

  3. Add more olive oil if it seems to need thinning. You can add water instead.

  4. Can be stored for a week or so in the fridge.