1 cup fresh flat-leaf parsley, chopped
1/2 cup fresh oregano, chopped
1 teaspoon minced garlic
3/4 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon honey
1 cup extra virgin olive oil
Salt and freshly ground black pepper.
In a bowl, mix together 1/2 cup parsley and remaining ingredients. Season to taste. Cover and refrigerate for at least 30 minutes and up to 24 hours. Just before serving, mix in remaining 1/2 cup parsley.
Yield: 1 1/2 cups.
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