Garlic Lemon Parsley Pesto

So, I'm not a huge fan of pesto, but once in a while, it's ok. A few days ago, the Manfriend gave me 2 huge bags of zucchini and yellow squash (recipes to come, I'm sure!) and a huge bag of parsley. I mean, like a walmart bag full. I spent a while searching online, comparing recipes for parsley because what am I going to do with it all? Well, Garlic Lemon Parsley Pesto sounded like a plan! One thing you'll learn about me is I LOVE garlic. If a recipe calls for garlic, I am adding more! Back when everyone joked about Paula Deen and her love of butter, I would often say garlic to me is what butter is to Paula. It's wonderful! 

The nice thing with pesto is you can freeze it. My foodvac was working overtime yesterday. Pesto calls for pine nuts. Many people just toss them in, but to get the creamy texture, you have to grind the pine nuts in the food processor. 

 Parsley Pesto
3 tablespoons pine nuts
3-4 large cups packed flat leaf parsley
3 large cloves garlic
1/2 cup fresh basil
2 tsp hot red pepper flakes (more or less depending on how hot you want it)
1 lemon juiced
Zest of 1 lemon
1/2 olive oil (I like garlic olive oil, habanero olive oil is good, too)
Salt and pepper to taste
1 pound hot noodles, whichever you prefer
 
In the food processor, grind the pine nuts until smooth
Add in the parsley, basil, garlic, pepper flakes, lemon juice and zest, and a small bit of olive oil and pulse processor
Slowly add in the rest of the olive oil until mixture in smooth. 
Toss with hot noodles and serve. Leftovers are good in the fridge for 3 days, or freeze and thaw when needed. 

The giant bag of parsley

Fresh out of the processor

Sooo green!!!

MMMMMM!!!!!!!!