Parsley & Walnut Pesto

adapted from allrecipes.com

leaves from 1 bunch flat-leaf Parsley
1/2 cup chopped walnuts, toasted
1/4 cup olive oil
1 Tbls. fresh lemon juice
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3 garlic cloves, chopped

Combine all ingredients in a food processor; process until smooth. Pair with fish, poultry or pasta. You may also add to minestrone or steamed rice. Since a little of this zesty spread goes a long way, you may want to freeze leftover pesto in ice cube trays.