Ingredients
1/2 cup coarsely chopped fresh flat-leaf parsley3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice (I used red wine vinegar)
2 tablespoons minced shallots (about 2 medium)
2 teaspoons minced garlic
1 teaspoon dried hot red-pepper flakes (or 1/2 small Jalapeño Pepper)
1/4 teaspoon salt
Description
Petit Chef
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter