Parsley Pesto

3 bunches of parsley

1 bunch of garlic scapes OR 3-4 cloves of garlic

1 cup sunflower seeds (or walnuts or cashews or almonds or whatever you prefer)

1 1/2 cup olive oil

1 TBSP lemon juice

2 tsp salt (only use 1 tsp if you choose to add cheese)

3/4 cup grated parmesan cheese (optional… we make all our pesto dairy and nut free, and if we leave out the cheese we just add a bit more salt)

splash of water

Chop the parsley above the rubber band. (Including parsley stem is just fine, no need to pluck each leaf off.) If you are using garlic scapes instead of garlic cloves, roughly chop the scapes up into 1- to 2- inch chunks before putting them in the food processor. Then put all the ingredients in a food processor, and blend until everything is fully chopped up. Add olive oil, lemon juice, or water as needed to get the consistency you want. Enjoy!