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Parsley-Walnut Pesto

kept bywmbriggs

2 c. flat-leaf parsley leaves
3/4 c. toasted chopped walnuts
1/2 c. grated Parmesan cheese
2 clove garlic
1/2 tsp. salt
1 c. extra-virgin olive oil
2 tbsp. fresh lemon juice
2 tsp. lemon zest



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