I’ve been staring at this screen for way too long. Of course, I want to tell you how much I love simple but flavorful sauces like this.
I want to describe how the tangy lemon is so well complimented with the mellow parsley and zesty garlic. Really, I do.
I really want to you to know that you need to make this and eat it over steak or potatoes … or both (but then you should make a double batch for four people).
It’s kind of like chimichurri … without the spice.
Just try it.
- 1 cup parsley
- 1/4 cup extra virgin olive oil
- zest of 1 lemon
- 1/2 tbsp fresh lemon juice
- 3 large cloves garlic
- salt and pepper
- Combine all ingredients in a food processor and pulse until combined.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.