This recipe is from Cooking Light and goes with spiedini of chicken and zucchini (which is basically just chicken and zucchini grilled on skewers), but I think this can go on grilled vegies and rice just as well. I love the combo of salty capers and zesty lemon - very fresh!
1 cup chopped fresh parsley
2 tablespoons chopped almonds, toasted
2 tablespoons chopped fresh chives
3 tablespoons capers, chopped
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
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