Verde Sauce

• 6 green onions, cut into thirds
• 5 garlic cloves, peeled
• 2 teaspoons grated lemon zest
• 3 cups loosely packed basil leaves
• 3 cups loosely packed parsley sprigs
• 1 jar (10 ounces) sliced green olives with pimientos, drained
• 1 jar (3-1/2 ounces) capers, drained
• 3 tablespoons lemon juice
• 1/4 teaspoon crushed red pepper flakes
• 1 cup grated Parmesan and Romano cheese blend
• 1 cup olive oil

1. 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.
2. Add the olives, capers, lemon juice, pepper flakes and cheese; cover and process until blended. While processing, gradually add oil in a steady stream.

green onions, garlic, lemon zest, basil, parsley sprigs, pimientos, capers, lemon juice, red pepper, romano cheese, olive oil

Taken from www.tasteofhome.com/recipes/verde-sauce/ (may not work)