Instructions: In a food processor, whirl parsley, olive oil, lemon peel, garlic, and pepper until finely chopped. (Or with a knife, mince parsley and garlic and put in a bowl; mix with oil, lemon peel, and pepper.) Add salt to taste.

This recipe yields about 1/4 cup.

Comments: Use this sprightly combination of lemon and parsley to season the "Artichoke Bisque" (see recipe), or mix with about 2 pounds hot cooked green beans, peas, broccoli, or asparagus for a special holiday vegetable. If making mixture up to 1 day ahead, cover and chill.

Yield: 1/4 cup

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