Remove the leaves parsley from the stem, discard the stem, zest the lemons and set aside.
In a mortar and pestle place the cloves of garlic, crush the cloves adding a small pinch of salt, until you have a smooth paste. Next add the zest of the lemons and the Extra Virgin Olive Oil from Spain to the mortar and work it into the garlic paste.
Add the parsley and keep crushing it, taste for salt.
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