Pesto

Here ya go, as promised:

1 cup walnuts, toasted* (or pine nuts - expensive, but so worth it!!)
4 garlic cloves
Grated zest of a lemon
2 T. fresh lemon juice
1/8 t. cayenne pepper
2 cups packed fresh lemon* bail leaves
1 cup grated Parmesan
1 t. coarse* sea* salt
1/2 t. freshly ground pepper
1/2 cup EVOO, plus more if needed

In the bowl of a food processor, combine walnuts, garlic, lemon zest, lemon juice, cayenne, basil, Parmesan, S&P, and pulse until well blended. With processor running, stream in olive oil until smooth, about 1 min. If pesto is too thick, add more oil or some water. Transfer pesto to an airtight container, and place a layer of plastic wrap on top of pesto to help prevent browning. Seal container and store in the fridge for up to a week. Spread on a pizza crust, add roasted red pepper strips, feta, marinated artichoke quarters,and kalamatas = YUMOLA!!!

A special THANK YOU today to Health Point of Redmond. You guys all ROCK!!!! Especially Dr. Simmons, Rosemary, and the really nice receptionist - whose name I don't know.

Love,

MM