 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Considered the barbecue sauce of Argentina, this emerald-colored condiment is built on garlic and parsley, and is a pungent cross between vinaigrette and pesto. Ingredients:
2 cups coarsely chopped fresh flat-leaf parsley (about 2 bunches) |
1 cup coarsely chopped onion |
2/3 cup coarsely chopped carrot |
1/4 cup coarsely chopped garlic |
1/2 cup vegetable broth |
1/3 cup white vinegar |
2 tablespoons extra-virgin olive oil |
1 teaspoon dried oregano |
1/2 teaspoon crushed red pepper |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Combine first 4 ingredients in a food processor; pulse until mixture is finely chopped.
2. Combine the broth and remaining ingredients. With processor on, slowly pour broth mixture through food chute; process until well blended.
|
|