February 15, 2012

“So Much Parsley” Sauce

Did you ever make a dish that called for a few springs of parsley?  Did you let the rest of that parsley go bad and then throw it out because you’re like “what the heck am I gonna do with all this parsley”?  I have the same problem.  So here’s a recipe for a delicious and easy sauce that will do wonders for an ordinary piece of chicken, fish or meat (shown here over salmon, yum).

1/2 cup chopped parsley
1 tablespoon lemon zest (use cheese grater or zester to grate off just the yellow part of the skin of a lemon)
1 tablespoon fresh lemon juice (from that same lemon that you zested)
1 tablespoon grated or finely minced garlic
2 tablespoons olive oil
Pinch of salt
A few turns of fresh pepper

Mix all ingredients together in a small bowl, let mixture sit and mingle while cooking your meat, fish or chicken and then pour over your meat, fish or chicken before serving.

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