- 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
- freshly 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.