- 1/3 cup coarsely chopped parsley (leaves and thin stems only)
- Grated zest of 1 lemon
- 1 small garlic clove, chopped very fine or pounded into a puree
- 1 tablespoon capers, rinsed, drained, and coarsely chopped
- ½ teaspoon salt
- Fresh-ground black pepper to taste
- ½ cup olive oil
Combine in a small bowl. Mix well and taste for salt. Let the sauce sit for a while to develop the flavors.