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What You Need
- 1/2 cup Dandy celery leaves
- 1 cup fresh flat-leaf parsley
- 1/4 cup hazelnuts, toasted, chopped
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1/2 cup parmesan cheese, grated
- 3 tablespoons Pecorino Romano cheese, grated
- 3/4 cup olive oil
- Salt and pepper