Prep the parsley. Rinse thoroughly, then dry well. Remove any thick stems, but keep tender stems for extra flavor and body.

Toast the nuts (optional but worth it). In a dry skillet over medium heat, toast nuts for 3–4 minutes until fragrant. Let cool.

Start the base. In a food processor, add parsley, garlic, lemon zest, half the lemon juice, toasted nuts, and Parmesan. Pulse until finely chopped.

Stream in olive oil. With the motor running, slowly add 1/3 cup olive oil until the mixture turns into a loose paste. Scrape down the sides as needed.

Add the creaminess. Spoon in the Greek yogurt (or ricotta) and pulse to combine. If the dip is too thick, add a splash more olive oil or a teaspoon of water.

Season and balance. Add salt, pepper, and a pinch of red pepper flakes if using. Taste and adjust with more lemon juice for brightness, or more Parmesan for savoriness.

Chill briefly. Transfer to a bowl and chill for 15–20 minutes to let the flavors meld. Swirl a little olive oil on top before serving.