Parsley Pesto

Ingredients:
2 bunches of Italian Parsley, de-stemmed leaves only
1/2 cup pine nuts
1/2 cup freshly grated Parmesan cheese {Ross and I haven't been eating dairy so this ingredient has been eliminated as of late, it is still super yummy and creamy}
3 cloves of garlic minced {I like it really garlicky}
olive oil {when I turn on my food processor I just slowly pour the olive oil in until it gets creamy, you can add less or more, it really is a personal preference}
1/4 cup Orange Muscat Champagne Vinegar from Trader Joe's {this is a new addition to the recipe. I am loving it but I also love it without. Not crucial but especially good over fish}
sea salt to taste
Add all the ingredients to your food processor, except the olive oil and salt. Turn the processor on and slowly add the olive oil. Once the mixture looks mostly chopped/ combined take off the lid and scrap the sides. Turn on and add more olive oil to your desired consistency. Add salt and put that spread on EVERYTHING: fish, tacos, sandwiches, polenta, roasted veggies {ridiculously good}, brown rice....... enjoy.