Ingredients

• 2 cups flat leaf parsley with stems
• 2 cups shelled pecans
• 2 cups extra virgin olive oil
• 1 cup shaved Parmesan cheese
• 30 pitteds kalamata olives
• 1 jalapeno pepper , seeded
• 3 cloves garlic
• 1 lemon , juiced and zested

Instructions

1. 1 Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.

Nutrition per serving