Recipe information
Yield
Makes about 1 1/2 cups
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
Preparation
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.)
