1 cup packed fresh flatleaf parsley leaves Grated zest of 1 lemon 2 garlic cloves, minced
cup chopped hazelnuts toasted Extra-virgin olive oil Juice of ½ lemon Fine sea salt Finely chop parsley and place it in a bowl with lemon zest and garlic. Mix in hazelnuts and olive oil to reach desired consistency.
Stir in lemon juice and salt to taste.
Store in airtight container in the refrigerator for up to 3 days.
Makes 1 cup.