Photo: Iain Bagwell; Styling: Heather Chadduck
- 1/2 cup finely chopped fresh flat-leaf parsley
- 1/3 cup finely chopped toasted pecans
- 1 tablespoon lemon zest
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- Stir together parsley, pecans, lemon zest, garlic, and salt in a small bowl.
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