Parsley Pesto

This was taken from Suzanne Somers Slim & Sexy Forever book, page 189.

Makes 1 cup.
Ingredients:

• 1/2 bunch flat-leaf parsley, leaves only
• 1 bunch tarragon, leaves only
• 1/4 cup freshly grated Parmesan cheese
• 1 clove garlic, minced
• 1.5 cups extra virgin olive oil
• juice of 1 lemon

Directions:

• Place all ingredients except lemon juice into a food processor & blend until smooth.  Add lemon juice at the very end to prevent discoloration of the herbs.  Store in airtight container with a piece of plastic wrap directly on the surface to preserve color. 
• Pesto will keep in refrigerator for about 2 weeks.
• This is great on fish, vegetables, soups, chicken, meats.