Caper Walnut Pesto~ 4 servings

Ingredients:

• 1 cup Kalamata olives, pitted
• ¼ cup capers, drained
• 1 tbsp lemon zest, plus juice of 1 lemon
• 1 cup fresh parsley, chopped
• 2 cloves garlic
• ½ cup raw walnuts
• ¼ cup extra virgin olive oil

Instructions:

In a food processor or high-speed blender, combine olives, capers, lemon zest, lemon juice, parsley, garlic, and walnuts and blend for about 20 seconds.

While the motor is running, slowly add in olive oil. Season to taste. Store in an airtight container in the refrigerator for up to 3 days.