Parsley & Camelina Pesto

1 ½ cup (375 ml) of parsley, chopped

1/2 cup (125 ml) of parmesan cheese parmegiano reggiano, grated

3 tbsp. (45 ml) of camelina seeds Signé caméline

1 tsp. (5 ml) of garlic, minced

2 tbsp. (30 ml) of fresh lemon juice

3 tbsp. (45 ml) of virgin camelina oil Signé caméline

2 tbsp. (30 ml) of olive oil

Salt and pepper to taste

1. Combine all ingredients in the bowl of a food processor and mix until creamy.

*Can be kept up to 2 weeks in the refrigerator. Can be frozen.