Creamy Parsley Pesto

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Not Without Salt


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½ cup roasted pistachios (roast in a 350* oven for about 10 minutes or until fragrant)

1 ½ – 2 cups Italian parsley leaves

1 garlic clove, roughly chopped

3 Tablespoons olive oil

1 teaspoon lemon zest

a hearty squeeze of lemon juice (approximately 1 Tablespoon)

2 Tablespoons freshly grated Parmesan

2 Tablespoons Greek yogurt


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