Notes: Use this sprightly combination of lemon and parsley to season the artichoke bisque, or mix with about 2 pounds hot cooked green beans, peas, broccoli, or asparagus for a special holiday vegetable. If making mixture up to 1 day ahead, cover and chill.
1 cup coarsely chopped Italian or regular parsley
3 tablespoons olive oil
2 teaspoons grated lemon peel
1 peeled clove garlic
1/4 teaspoon pepper
How to Make It
In a food processor, whirl parsley, olive oil, lemon peel, garlic, and pepper until finely chopped. (Or with a knife, mince parsley and garlic and put in a bowl; mix with oil, lemon peel, and pepper.) Add salt to taste.