Servings: Makes a generous 3/4 cup
Ingredients 2 cups fresh mint leaves , loosely packed1 cup fresh flat-leaf parsley leaves , loosely packed1/2 teaspoon salt1/4 teaspoon freshly ground black pepper2 tablespoons finely grated lemon zest (about 2 lemons, preferably Meyer)Generous pinch red pepper flakes2 large cloves garlic , minced1/2 cup extra-virgin olive oil2 tablespoons hot water
Chop together mint and parsley. Place in a bowl with salt, pepper, lemon zest, pepper flakes and garlic. Stir in olive oil with a fork; then stir in hot water.