1 fat clove of garlic, peeled
about 1 cup roughly chopped Italian parsley, not packed down
2 heaping teaspoons grated lemon zest
a few pinches of kosher salt
freshly cracked pepper
2 tablespoons fresh lemon juice
1 teaspoon dried oregano ( I had no fresh)
3 tablespoons good olive oil
Place the garlic and parsley in a food processor and whizz until fairly fine.
Stop the processor and add in the lemon zest, lemon juice, salt and pepper, and oregano . Process briefly and scrape into a bowl, then drizzle on the olive oil and stir.
Taste test to see if it needs more salt, then use sparingly in desired dishes - a little goes a long way. If you plan to use this on fish or meats, chicken or turkey, just use your clean fingers to coat before baking.
Spring is coming here in New Hampshire- I planted my Italian parsley seedlings yesterday!