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1 cup firmly packed fresh parsley
1/4 cup safflower oil
1/4 cup olive oil
1/2 cup peeled, seeded, and chopped cucumber
2 Tablespoons lemon juice
1 teaspoon dried dill, or 1 Tablespoon fresh dill, chopped, or to taste
1/2 teaspoon salt
fresh ground black pepper to taste
Place all ingredients into a blender/food processor and process until all that remains of the parsley is tiny flakes.
Refrigerate unused portion and use within 2 days.
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