Serves 4 servings
Originally aired May 18, 2009
- 1/4 cup flat-leaf parsley leaves
- 2 tablespoons basil leaves (about 8 leaves)
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and ground black pepper
When your grilled items are ready, finely chop the basil and parsley together on a cutting board. Drizzle the mixture with EVOO, lemon juice, some salt and pepper. Run your knife through the mixture a couple more times then garnish your grilled items with the herb-oil mixture.