Take the cooked lemon peel and garlic from the oil recipe above. Place in the fridge to chill thoroughly. I chilled it overnight. (this will firm up the garlic so that you can mince it without mashing it).
Mince garlic and lemon peel. Wash and pat dry a nice size handful of Italian Parsley (flatleaf Parsley). Finely mince the parsley.
Add lemon, garlic and parsley to a bowl and stir to combine. Simple!