3 cups loosely packed fresh italian parsley leaves (from about 1 very large bunch) |
1/2 cup extra-virgin olive oil |
3 green onions, sliced |
3 tablespoons fresh lemon juice |
3 garlic cloves, peeled |
2 drained anchovy fillets (optional) |
1 tablespoon drained capers |
1 tablespoon dijon mustard |
1 1/2 teaspoons grated lemon peel |
