Ingredient

• 2 tablespoons chopped fresh parsley and/or basil leaves
• 2 tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• 1 garlic clove, grated
• ¼ teaspoon red pepper flakes
• ¼ teaspoon sea salt
• ⅔ cup extra-virgin olive oil, or enough to cover the mozzarella balls
• 8 ounces ciliegine fresh mozzarella cheese balls, drained and patted dry

Direction

1. In a medium jar, stir together the herbs, lemon juice, lemon zest, garlic, red pepper flakes, salt, and ⅓ cup of the olive oil.
2. Add the mozzarella and top with the remaining ⅓ cup olive oil, adding more as needed to cover the mozzarella.
3. Cover and refrigerate for at least an hour before serving. Store in the refrigerator for up to 5 days.