Put together the sauce. Put together the next, including all of them to a small bowl: Finely grate the zest of 1 medium lemon, then grate 1 garlic clove. Juice the lemon till you’ve 2 tablespoons juice. Finely chop till you’ve 2 tablespoons contemporary mint leaves and a pair of tablespoons contemporary parsley leaves. Add 1/3 cup olive oil, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon pink pepper flakes if desired, and whisk to mix.