Italian Parsley Pesto

What's a gal to do with a giant bunch of leftover Italian parsley that she bought to make unimpressive gall bladder-friendly soup?

After doing an online search for "Italian parsley recipes", I decided that the answer was "pesto".



April's Italian Parsley Pesto

• 3 cups fresh Italian parsley, roughly chopped
•  3 garlic cloves
• 1-2 inches of Serrano pepper
•  2/3 cup nutritional yeast
•  1/4 cup extra-virgin olive oil
• 2 teaspoons spicy brown mustard (I used yellow because it's what was in the apartment)
• 2 tablespoons white balsamic vinegar
•  1 tablespoon chopped mint
•  2 tablespoons lemon juice
•  salt and black pepper to taste


Preparation
1. Place garlic in a small saucepan and cover with water. Boil for one minute, rinse with cool water, and add to food processor. 
2. In the food processor, blend together all ingredients. Season with the black pepper and salt at the end.