Fantastic no-cook sauce that goes with so many things – I have drizzled it over fish and I have mixed it into rice; I intend to serve it with chicken and to use it with zucchini noodles. So easy to make and only a bit of chopping required (and less so if you freeze left over chopped parsley and lemon zest which I do when if I more than I need for a recipe).
1 tbsp. fresh parsley – finely chopped
1 tbsp. fresh oregano – finely chopped
1 tbsp. freshly squeezed lemon juice
Zest of 1/2 a lemon – grated
1 large garlic clove – grated
3 tbsp. extra virgin oil oil
Salt and lemon pepper, if possible, otherwise freshly ground black pepper