Ingredients

• 2 bunches fresh flat-leaf parsley, washed and thoroughly dried
• Juice of 2 lemons
• Salt and freshly ground black pepper
• 1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese
• 1 cup/250 ml extra-virgin olive oil

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Instructions

1. Put the parsley on a cutting board and with a mezzaluna or sharp knife, finely chop. Put the parsley in a jar and add the freshly squeezed lemon juice. Add the salt, and black pepper, to taste, Parmigiano cheese, and extra-virgin olive oil. Mix well.