1cuppacked bergamot, (oregano can be substituted) leaves only
1large clove of garlic
1/2cupcanola or grapeseed oil
1/2cupvirgin sunflower or olive oil
2tbspfresh lemon juice
Zest from one large lemon
Kosher salt and pepperto taste
Mix the two oils together. Bring a pot of heavily salted water to a boil, add the bergamot and parsley, and cook for 5 seconds. Remove the herbs with a hand strainer (I like a chinese spyder strainer) and place immediately in an ice bath. The bergamot will turn brown, don't worry, this is natural.
Remove the herbs from the ice bath when cool, and squeeze any residual water from them.
In the bowl of a highspeed blender, add the garlic, lemon zest, lemon juice, water and herbs. Begin pureeing the mixture, drizzling in the oils until the sauce is pureed and very smooth.
Double check the seasoning for salt and pepper, (it should be seasoned a bit from the blanching water already, but adjust until it tastes good) then transfer the finished sauce to a container and refrigerate.
Excellent on fish, chicken, pork, delicate vegetables like roasted squash and potatoes, or as a compliment to dishes using summer produce, like tomatoes and corn, it would also be great mixed into mayonnaise.You'll notice too that parsley is used in equal quantities with the bergamot, this is to mellow the flavor and make it not taste like perfume, it also keeps the sauce bright green.