Bright, briny, and bursting with freshness, this lemon herb relish is a versatile condiment that instantly elevates grilled meats, fish, vegetables, or even a simple piece of toast. With a base of citrusy zest, fresh herbs, capers, and olive oil, it strikes the perfect balance of sharp, savory, and aromatic. Think of it as a flexible kitchen staple—once you’ve made it, you’ll find endless ways to adapt it and make it your own.
INGREDIENTS:
1 tablespoon Meyer lemon zest (or Eureka is fine, too)
1/4 cup flat leaf parsley (approximately 6 stems)
1/4 cup mint leaves only (top 4 leaves of approximately 8 sprigs)
1/4 cup packed marjoram leaves (approximately 8 sprigs)
2 tablespoons capers
1 tablespoon finely minced shallot
Salt and fresh ground pepper to taste
Juice of 1/2 a lemon (about 1 1/2 to 2 tablespoons)
3 tablespoons or more of good quality extra virgin olive oil
METHOD:
Finely mince the lemon zest with a sharp knife. Bunch the parsley, mint, and marjoram together and mince them into the zest.
Place the capers on top of the herb mixture (to prevent them from rolling around) and mince finely. Continue chopping until all ingredients are uniformly minced.
Transfer the mixture to a medium non-reactive bowl. Stir in the shallot, a pinch of salt, and a few grinds of black pepper. Add the lemon juice and mix well.
Drizzle in 2 tablespoons of olive oil and stir thoroughly. Taste and adjust with more salt, pepper, or lemon juice if needed. Add additional olive oil until the mixture forms a moist, glossy paste—thick but not soupy.
Transfer to a storage container, cover tightly, and refrigerate until ready to use.
CHEF NOTES:
This relish is endlessly adaptable: swap basil for mint, oregano for marjoram, or add chervil or chives for a new twist. Use it on grilled meat, salmon, sandwiches, toasts, or even as a flavor boost for soups and vinaigrettes. Once you get the hang of it, you won’t need to measure—you’ll have your own signature version.
SOURCE: Chef Andrew Cohen
