Parsley Pesto

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Washington Post


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2 cups loosely packed flat-leaf parsley leaves, washed and dried

1 large clove garlic, crushed

Zest and juice of 1 medium lemon

1/4 cup walnut halves, lightly toasted in a dry skillet

Pinch salt, or more to taste

1/4 teaspoon freshly ground black pepper

3/4 cup extra-virgin olive oil

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