- 1 1/2 cups flatleaf parsley, tightly packed
- 4 sliced scallions (both green and white parts)
- 1t fresh lemon juice
- 1/3 cup freshly grated parmesan or pecorino Romano cheese
- 1/3 cup extra virgin olive oil
- 1/3 cup pine nuts
- 1 large garlic clove
- Salt & pepper to taste
Place parsley, scallions, lemon juice and pine nuts into a food processor and pulse a few times. Add the garlic clove and pulse a few more times. Turn the food processor on medium speed and slowly drizzle the olive oil in a constant stream while the food processor is running. After adding the oil turn the processor off and scrape down the sides with a rubber spatula. Add the grated cheese and salt & pepper to taste, pulsing again until well blended.
Store in a mason jar in the fridge for up to one week or top the jar with extra olive oil and freeze for up to 3 months.
