Parsley, Garlic, and Lemon Zest Mix

I mention this mix of equal parts parsley and garlic, and the variation that adds an equal amount of grated lemon zest, because it is perhaps the least expensive and fastest way to add last-minute flavor and interest to vegetables, cooked meats, poultry, salads, and soups.

What is generally not known is that the garlic should be thoroughly pureed using a mortar and pestle before mixing with the chopped parsley. In this way, the fire and aftertaste of the raw garlic are diminished and the parsley is coated with the pureed garlic, resulting in a much more delicate flavor than if the garlic were minced.