Crusty Sourdough Bread With Parsley Pesto

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1 large bunch of flat-leaf parsley, coarsely chopped (about 1 packed cup)

2 tablespoons extra-virgin olive oil

1 small garlic, clove minced

2 teaspoons lime juice

Kosher salt and freshly ground black pepper

4 thick slices sourdough bread, grilled or toasted

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