1 cup packed flat-leaf parsley leaves (1-2 bunches)
1/3 cup hazelnuts, toasted and skinned (see Tip)
2 Tbsp. water
2 Tbsp. extra-virgin olive oil
1 Tbsp. butter
1 Tbsp. lemon juice
1 small clove garlic, quartered
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Directions
Place all ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.
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