Parsley Pesto

Recipe adapted from How to Cook Everything Vegetarian by Mark
Bittman.

• 2 cups parsley leaves and stems, rinsed and dried
• Salt
• 1/2 clove garlic, or more to taste
• 1/2 cup extra virgin olive oil, or more
• 1 tablespoon vinegar or freshly squeezed lemon juice

Combine the parsley with a pinch of salt, the garlic, and about half the
oil in a food processor or blender. Process, stopping to scrape down
the sides of the container is necessary, and adding the rest of the oil
gradually.

Add the vinegar, then a little more oil or some water if you prefer a
thinner mixture. Taste and adjust the seasoning, then serve or cover
and refrigerate for up to a couple of days, or freeze.