Description
A bright, garlicky Italian oil sauce with lemon and herbs—perfect for bread, pasta, or seafood.
Ingredients
Scale
- 1 cup Extra virgin olive oil
- 4 cloves Garlic, minced
- 1/4 cup Lemon juice
- 1 tbsp Lemon zest
- 1/4 cup Fresh parsley, chopped
- 1/2 tsp Red pepper flakes
- 1 tsp Dried oregano
- 1 tsp Anchovy paste (optional but traditional)
- Salt, to taste
- Black pepper, to taste
- Warm water or pasta water, as needed
Instructions
- Warm olive oil gently in a saucepan over medium-low heat.
- Add minced garlic and cook until fragrant and just lightly golden.
- Stir in anchovy paste (if using) until it melts into the oil.
- Add lemon zest, lemon juice, oregano, and red pepper flakes.
- Simmer gently for a few minutes to meld flavors without boiling.
- Stir in chopped parsley and season with salt and black pepper.
- Adjust consistency with a splash of warm water or pasta water if needed.
Notes
- This sauce can be stored in the refrigerator for up to a week.
- Adjust the amount of garlic and red pepper flakes to suit your taste.
- Best served warm over your favorite dishes.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg