Parsley Pesto

After several days of sandwiches, turkey hash, and soup, a week after Thanksgiving the last thing left in the fridge last night was a nearly full bunch of parsley.  Instead of letting it sit there until it became one with the bag I opted for a parsley pesto.  In a Cuisinart start by mincing two garlic cloves and a teaspoon of kosher salt.  Add the washed parsley and a squeeze of lemon and while running drizzle your best olive oil in through the top until it’s finally minced and runny.  Add some grated parmesan, salt and pepper to taste, pulse, and toss with some raw vegetables.  It works especially well with mushrooms, this time around I also threw in a diced red pepper and some drained canned artichoke hearts in water.