Ingredients
6 green onions, cut into thirds5 garlic cloves, peeled2 teaspoons grated lemon zest3 cups loosely packed basil leaves3 cups loosely packed parsley sprigs1 jar (10 ounces) sliced green olives with pimientos, drained1 jar (3-1/2 ounces) capers, drained3 tablespoons lemon juice1/4 teaspoon crushed red pepper flakes1 cup grated Parmesan and Romano cheese blend1 cup olive oil
Preparation
Place the onions, garlic and lemon zest in a food processor; cover and pulse until chopped. Add half of the basil and parsley; cover and process until chopped. Add remaining basil and parsley; chop.
Add the olives, capers, lemon juice, pepper flakes and cheese; cover and process until blended. While processing, gradually add oil in a steady stream.
