- 2 cups (packed) parsley with tender stems
- 1 cup grated Parmesan
- 1 cup walnuts, toasted
- 1/2 teaspoon lemon zest and 1 tbsp. juice
- 1 clove garlic, chopped
- 1 cup EVOO
In food processor, pulse parsley, cheese, walnuts, lemon zest and juice, garlic and 2 tbsp. water until finely chopped. With machine running, gradually add EVOO; season. Cover and refrigerate.