• • 2 cloves garlic, chopped
  • coarse sea salt to taste
  • bunch of parsley (approx 20 gr)
  • 1/2 cup olive oil
  • juice of 1/2 lemon (optional)

Wash & dry parsley (including small stems), roughly chop and put into stick-blender bowl, food processor or you can use a mortar & pestle. Add garlic, salt, lemon juice and olive oil and pulse-blend until well-mixed, but not liquified. Serve with grilled fish or meat.

Also works great with parsley and coriander combined. Will keep in the fridge for about 5 days, or you can freeze it.