Chop the garlic in the workbowl of a handblender or mini-chopper Place parsley in workbowl. Add olive oil, vinegar, lemon juice, salt and pepper on top of parsley, to weight the parsley down for easier chopping. Cover workbowl with lid and pulse until mixed and finely chopped but not totally pureed. Taste and adjust seasonings accordingly. Serve at room temperature. (To store, cover and refrigerate; will last several days, but the flavors will weaken over time.)
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