Ingredients
- ☐ 1 bunch flat-leaf parsley, finely chopped (1 cup packed, tender stems OK)
- ☐ 2 garlic cloves, finely minced
- ☐ Zest of one lemon
- ☐ 2 teaspoons lemon juice (Meyer Lemon is especially nice)
- ☐ ½ cup olive oil
- ☐ 0.1 – 1/4 teaspoon kosher salt
- ☐ ¼ teaspoon pepper, more to taste
- ☐ pinch chili flakes – optional
Steps
- (Hand) Place chopped parsley, garlic, zest, lemon juice, olive oil, salt and pepper in a small bowl. Give a stir. Taste. Add more lemon juice if you like. (You want this salty and lemony.) If you want a looser consistency add a little more oil. Add a pinch of chili flakes for heat.
- (food processor)Place unchopped parsley, garlic and zest in a food processor and pulse until chopped. Add oil, salt & pepper and lemon juice. Pulse again, until uniformly combined but not too smooth. Taste and adjust salt and lemon juice. Add chili flakes for a touch of heat if you like. Add more oil for a looser consistency.