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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This version is a little on the thin side and is meant to be drizzled over fish or other meat. It can be made with any fresh herb you have on hand and keeps well in the refrigerator for up to 3 days. If you add a little vinegar or more lemon juice it is an excellent vinaigrette for salad. Adapted from Eric Ripert, Mens Health magazine. Ingredients:
1/2 cup extra virgin olive oil |
1 lemon, zest of |
2 tablespoons fresh lemon juice |
1/2 pint cherry tomatoes, quartered |
1 small shallot, minced |
1/2 garlic clove, minced |
3 tablespoons fresh parsley, chopped |
salt & freshly ground black pepper |
Directions:
1. Place first seven ingredients in a bowl and stir to combine.
2. Season with salt and pepper to taste.
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