​Parsley Pesto

We will eat this pesto on almost anything. Aside from pasta dishes, we also use it in sandwiches.
However, our favorite use is on a piece of toast with a fried egg. 

What you need:
1 cup parsley leaves* (tight-packed)
1 cup spinach leaves* (tight-packed)
3/4 cup chopped walnuts
1/2 cup grated Parmesan cheese
2-4 cloves garlic, crushed
3/4 - 1 cup extra-virgin olive oil
2 Tbsp fresh lemon juice
2 tsp lemon zest
1 tsp Summer Herb Garden Savory
1/2 tsp salt

Method:
Place the ingredients in a food processor or a blender and pulse until the pesto is a mostly smooth consistency. 
Parsley Pesto is best fresh made, but will be fine in the refrigerator for a week or so.  

Freezing the pesto: Divide the pesto into preferred serving sizes and place them in small resalable plastic bags or small plastic containers with airtight lids. Force the excess air out of the container and freeze for up to 3 months.  
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