Pesto

Parsley and camelina pesto

10 minutes

4 servings

Ingredients
Preparation
Ingredients

1 ½ cup (375 ml) parsley, chopped

1/2 cup (125 ml) parmesan cheese, grated and packed

3 tbsp (45 ml) camelina seeds

1 tsp (5 ml) garlic, minced

2 tbsp (30 ml) fresh lemon juice

3 tbsp (45 ml) camelina oil

2 tbsp (30 ml) olive oil

Salt and pepper to taste

Preparation

Combine all ingredients in the bowl of a food processor and mix until creamy.

 

*Can be kept up to 2 weeks in the refrigerator. Can be frozen.