Ingredients
- 3 cups loosely packed fresh Italian parsley leaves (from about 1 very large bunch)
- 1/2 cup extra-virgin olive oil
- 3 green onions, sliced
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, peeled
- 2 drained anchovy fillets (optional)
- 1 tablespoon drained capers
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons grated lemon peel
Directions
- Combine all ingredients in processor. Using on/off turns, process until coarse paste forms. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
