Sal­sa verde

(makes plen­ty, save it)

1 large bunch flat-leaf pars­ley, leaves only
1 clove garlice
juice of half a lemon
sea salt to taste
extra vir­gin olive oil till liq­uid (per­haps 1/2 cup?)

Blend every­thing in the cuisi­nart and bask in the green glo­ry. It’s lovely.