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.
BAM! as Emeril says. Great suggestion about the fish -- this was a big blast of flavor for our roasted whole red snapper. Flat leaf parsley seems to make a big difference. I took a photo, which I'll post a pic on the Pick a Chef board sometime.