Ingredients
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1 cup chopped parsley
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1 1/2 cups pimiento-stuffed green oliveso
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1 clove garlic
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1 tbsp capers, drained
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1/2 lemon
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5 tbsp olive oil
Steps
1
Roughly chop parsley. Into food processor, add parsley along with olives, garlic, and capers. Zest lemon into food processor.
2
Pulse mixture until finely chopped.
3
Pour in oil and pulse until combined, scraping down mixture if needed. Season with pepper.
