Green Pesto

1 bunch Italian parsley (or spinach, basil or combination)
1 cup raw almonds
Juice from 2 large lemons
4 cloves garlic, sliced
1 teaspoon salt
1 cup olive oil
(can be thinned with 1/2 cucumber, diced)
Process parsley, almonds, lemon juice and garlic in food processor. Scrape the sides of the bowl and process again until well blended. Add olive oil and salt and process until smooth. If you want a lighter pesto, add cucumber to thin.

Can be used as a dip for chips or raw vegetables, or as a spread on wraps. Very good for you and very satisfying!

Karen Baughman