Parsley Pesto

Recipe from Sunset

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


  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.
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