Pecan Parsley Pepper Pesto

2 cups flat leaf parsley with stems

2 cups shelled pecans

2 cups extra virgin olive oil

1 cup shaved Parmesan cheese

30 pitted kalamata olives

1 jalapeno pepper, seeded

3 cloves garlic

1 lemon, juiced and zested

Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.