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Parsley Pesto



  • 1 1/2 cups firmly packed parsley
  • 3 tablespoons olive oil
  • 1 tablespoon finely shredded lemon zest

How to Make It

  1. In a blender or food processor, combine parsley, olive oil, and lemon zest. Whirl until smoothly puréed, scraping often down container.

  2. Make ahead: Cover and chill up to 1 day.