For the parsley pesto from the lemon, peel the skin very thinly and put in a blender. Add the washed and dried parsley, 1 teaspoon of lemon juice and grated Parmesan cheese.
In a non-stick pan, lightly toast the pine nuts without fat until fragrant, then add them to the blender as well.
Blend with about half of the olive oil and gradually add the remaining oil until a smooth pesto mixture is formed.
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