Ingredients
Equipment
Method
- Wash and thoroughly dry 1 cups fresh flat-leaf parsley, finely chopped (leaves and tender stems). Pat dry with a clean towel, excess water dilutes the sauce. Finely chop and set aside.
- Grate 3 garlic cloves, minced or microplane-grated on a microplane directly into a small bowl or jar. Zest 1 lemon, zested into the same bowl, then squeeze in 2 tablespoons fresh lemon juice (from the zested lemon). Remove any seeds.
- Add the chopped parsley, 0.5 cups good quality extra-virgin olive oil, 0.3 teaspoons red pepper flakes, 0.5 teaspoons flaky sea salt, and 1 teaspoons honey or maple syrup (optional) if using. Stir gently until everything is combined, don't whisk hard; you want the oil loose and herbs visible.
- Taste the sauce. Add more lemon juice for brightness, salt for depth, or extra red pepper flakes for warmth. Adjust until it tastes alive and vibrant.
- Rest (optional): Let the sauce sit for 10 minutes
Notes
Nutritional Info (per 2 tbsp serving, approximate):
- Calories 125
- Fat 14g
- Saturated Fat 2g
- Carbohydrates 1g
- Fiber 0.3g
- Sugar 0.5g
- Protein 0.3g
- Sodium 145mg
