Prep 10 mins
Cook 1 min
Bright sunny & refreshing! Awesome drizzled over fresh blue crabmeat on a bed of shredded lettuce! Tasty to dip freshly steamed clams or mussels in. A chilled Pinot Grigio works well with this. Adapted from Taste of Thai
- 1 cup parsley, chopped
- 4 stalks lemongrass (hearts, minced)
- 4 garlic cloves, minced
- 1⁄4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon fish sauce
- Combine parsley, lemon grass hearts, garlic, olive oil, lemon juice and fish sauce in a bowl.
- Mix together well.
- Let flavors marry several hours before using if possible.