To toast walnuts, warm a non-stick skillet over medium heat. Add walnuts and lightly toast for about 8 - 10 minutes or until fragrant. Be careful! You don't want them to burn.
In a small food processor of blender add walnuts and remaining ingredients. Blend well.
Taste. Add salt, pepper or more lemon juice as needed. If you find your pesto too runny, you can add another ¼ cup of walnuts.
Store in an air tight container in the fridge for up to one week or freeze!.
Recipe by Carrots & Cake at http://www.carrotsandcake.ca/easy-kale-and-parsley-pesto/