Add a spoonful of this to your minestrone soup, spread extra on sandwiches or toss with pasta.
Ingredients
Leavesfrom 1 bunch parsley
zest and juice of 1 large lemon
1garlic clove, peeled
½cup(120 ml) extra-virgin olive oil
½teaspoonfine sea salt
Instructions
Place the parsley, lemon zest and juice, garlic, olive oil, and salt in a blender or small food processor. Puree until fairly smooth. Store refrigerated airtight for up to 1 week.