Parsley, Olive Oil, and Garlic Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From the Seven Fires Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Chicken Chimehuin and other grilled meats. Ingredients:
1/2 cup minced fresh flat-leaf parsley |
1 teaspoon minced garlic (grate it on a fine microplane grater) |
1/2 cup extra virgin olive oil |
salt, freshly ground black pepper |
Directions:
1. Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.
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