8 cloves garlic, minced
1 tsp. plus Kosher Salt
1 tsp. oregano, dry leaves
1 tsp. black pepper, ground
1 tsp. red pepper flakes
Finely grated lemon zest from 3 lemons
4 oz. fresh lemon juice
1 bunch flat leaf (Italian) parsley
1 cup olive oil
Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size.
Add Italian parsley and pulse chop until parsley is 1/8 inch in size.
Add the olive oil and blend in quickly. (Do not over blend)
Allow the sauce to marinate for 30 minutes before serving.
Makes 10 servings.
Source: Bonefish Grill
- ▼ May (7)
- ► 2012 (104)