This lemony, herby sauce is a Sicilian classic—and it's the sauce we used on this month's cover.
Using a citrus zester (which has 5 holes along the top), zest the lemon, then cut it in half. Juice 1 half to measure 2 tbsp. of juice.
In a small bowl, whisk the lemon zest and juice with the remaining ingredients; season with salt and pepper.