Prep 15 mins
Cook 0 mins
In Italy, this is served on top of crusty bread as an appetizer, but I also like it as a side accompaniment to fin fish. And it's extremely healthy!
- 1 finely grated, lemon, rind of
- 2 -3 tablespoons fresh parsley (Italian or curly, if possible)
- 2 -3 cloves garlic, crushed
- Combine ingredients in a bowl and mix thoroughly.
What a wonderful burst of bright flavours! I used this to top pasta; added a splash of olive oil and a sprinkling of sea salt and munched happily away.
I have been making this for quite a while. I usually use less garlic but my garlic is pretty strong. Great toping for savory stews and soups!
We always add olive oil to this and let it set on the table to put on bread. But my Italian family loves this so much we put it on our steaks or baked chicken, really on anything you want, great on salmon at the table. We only use flat leaf parsley, we find it has the best flavor.