![](https://cdn.statically.io/img/www.allrecipes.com/thmb/1egV0fRHLRW4uTbjFPkVuPv1XNg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/238871-8f4d9ea8a2fd457d9a80bdb67418b02b.jpg)
Ingredients
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2 cups flat leaf parsley with stems
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2 cups shelled pecans
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2 cups extra virgin olive oil
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1 cup shaved Parmesan cheese
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30 pitted kalamata olives
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1 jalapeno pepper, seeded
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3 cloves garlic
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1 lemon, juiced and zested
Directions
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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.
Nutrition Facts (per serving)
196 | Calories |
21g | Fat |
2g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 32 | |
Calories 196 | |
% Daily Value * | |
Total Fat 21g | 26% |
Saturated Fat 3g | 15% |
Cholesterol 2mg | 1% |
Sodium 98mg | 4% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 0g | |
Protein 2g | 4% |
Vitamin C 8mg | 9% |
Calcium 42mg | 3% |
Iron 1mg | 3% |
Potassium 59mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.