Rinse the parsley, shake off the
water, and put about 2 cups of leaves in a food processor or blender. Using a vegetable peeler, peel 2-3
strips of lemon zest long ways off the side of a lemon, and add these
long strips to the parsley. Squeeze the juice, through a strainer
or your hand to catch the seeds, from half the lemon into the parsley
mixture. Peel the garlic and place it, with 1/4
cup of the olive oil, in the food processor or blender. Pulse until finely chopped. Add a little more olive oil if
necessary to make the machine run. Place the goat cheese log on a serving
plate and cover it with the parsley pesto. Pour the remaining olive oil around
the plate.
