Adapted from Epicurious
- 2 cups (packed) flat-leaf parsley (leaves and stems)
- 1/2 cup olive oil
- 3 tablespoons fresh lemon juice
- 1/2 tablespoon Champagne vinegar
- 1 garlic clove, crushed
- Kosher salt and freshly ground black pepper
- Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended.
- Season to taste with salt and pepper.