Cilantro Parsley Pesto Sauce | gluten-free

In a food processor, combine the cilantro, parsley, Parmesan cheese, walnuts, garlic, salt, and black pepper.

Pulse the mixture until finely chopped.

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.

Add the lemon juice and pulse a few more times to combine.

Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.

Transfer the pesto to a jar or airtight container.

Store in the refrigerator for up to one week or freeze for longer storage.

Spice Level: