Place the chefs' knife on the clove and smash it down firmly. Peel the skin, remove the green stem and dice. Finely chop the parsley. Squeeze the lemon to get freshly squeezed lemon juice.
prep, serving and storing
In a bowl stir together diced garlic, chopped parsley, olive oil, and freshly squeezed lemon juice. Serve with the dish of your choosing or store in a jar in a fridge for up to 7 days.TipYou can reduce the amount of olive oil. Use at least 1 tbsp or up to 1/2 cup (120 ml), depending on your taste and what you will serve the sauce with.