Parsley Relish
- 1 bunch of organic parsley flat leaf or curly
- 1/2 lemon
- 1 large clove garlic
- 2 Tbsp olive oil
- 1/4 tsp sea salt
- Chop off the parsley stems and save for bone broth
- Throw the rest in a food processor or blender
- Toss in 1 clove of garlic peeled
- Squeeze 1/2 lemon or more to taste
- Pour in 2 good glugs of extra virgin olive oil
- Sprinkle in 1/4 tsp sea salt or more to taste
- Mince everything until blended in a chunky relish like pesto
- Use over soups, eggs, crackers, chicken, fish, or cucumber slices