2 cups chopped organic parsley (about 2 heads try to avoid the long stems)
drizzle basilolive oil (I get mine from c&o available on line)
heaping 1/4 cups finely chopped tomatoes (If I can't get tomatoes out of our garden, I like Del Cabo cherrytomatoes a pain to cut but so much more delicious at this time of year when tomatoes are out of season)
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