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