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Ingredients Edit

Directions Edit

  1. Place the garlic and rosemary on a cutting board and lightly crush with the flat side of a heavy knife.
  2. Put the rosemary, garlic and lemon peel in a clean bottle with a tight-fitting cap.
  3. Pour in the oil and lemon juice.
  4. Cap the bottle and shake well.
  5. Refrigerate and use within one week.
  6. Shake before serving.
  7. Drizzle on steamed vegetables, or seafood, pasta, potato salad, or other salads.
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