Serve immediately or freeze. Divide pesto into preferred serving sizes and place in small resealable plastic bags or small plastic containers with airtight lids. Force excess air out of the container and freeze up to 3 months.

2 Cups Parsley Leaves Or Basil	1/2 Teaspoon Salt
-Leaves, Tight-Packed	1/2 Cup Extra-Virgin Or Light
3/4 Cup Toasted Chopped Walnuts,	-Olive Oil
-Or 1/3 Cup Pine Nuts	2 Tablespoons Fresh Lemon Juice,
1/2 Cup Grated Romano Or Parmesan	-About Half Of A Lemon
-Cheese	2 Teaspoons Lemon Zest
2 Cloves Large Garlic (crushed)

Place parsley, walnuts, cheese, garlic, and salt in food processor fitted with a metal blade. Set aside.
Combine oil, lemon juice, and zest i a small bowl. Add a little of the oil mixture to the parsley mixture and pulse until combined. Continue adding the oil mixture in a slow stream, pulsing to combine. Serve immediately or freeze.

Try it on pasta, spread on crusty bread...stir it into rice for a sophisticated side dish or place a dollop atop a fish fillet.

Makes 2 cups