- 1 cup packed flat-leaf parsley leaves
- 1 garlic clove, minced
- 2/3 cup extra-virgin olive oil
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- 1/2 teaspoon finely grated orange zest
- In a blender, puree the parsley leaves with the garlic and olive oil. Stir in the cheese and orange zest and season with salt.
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