This Italian dressing brightens up all kinds of roasted meat, chicken and fish dishes. But sauces like this are a great way to get a flavour zing. You can experiment with other herbs and sometimes I will add green chilli or oregano depending on what it is going on. You can keep it covered in the fridge for 2-3 days, but it will loose a bit of colour and freshness, so probably best made fresh.
4 garlic cloves, crushed
1 lemon, zest and juice
a large bunch of parsley, chopped
a pinch of salt
100ml of extra-virgin olive oil
- Place all the ingredients, except the olive oil in a food processor or a blender. Whizz to combine, then gradually add in the olive oil until everything comes together.
- If you don't have a food processor, use a pestle to pound the ingredients in a large mortar, then gradually add the oil or just finely chop everything. Season to your taste buds.