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Ingredients
- 2 C fresh parsley
- 3/4 c finely shredded pecorino
- 1 small garlic clove
- 1/4 c olive oil
- ground pepper
Method
- In food processor, finely chop parsley, pecorino and garlic. With motor running add oil in a thin stream; season with pepper, refrigerate in airtight container up to 4 days.