- 2 large bunches parsley, leaves and stems
- 1 lemon, juiced
- 2 tablespoons capers, drained
- 2 - 3 cloves garlic
- Large pinch crushed red pepper
- 1/2 cup EVOO
- Salt and pepper
Pulse parsley, lemon juice, capers, garlic cloves and crushed red pepper, occasionally scraping the sides of the bowl, until coarsely chopped. With the machine running, slowly pour in about EVOO until a thick sauce forms. Season.