Prep 10 mins
Cook 0 mins
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.
- 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
- 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.
Great way to give bit longer life to that bunch of parsley. Gives lot of flavor used on everything you would normally top with chopped parsley.
Yum! Such a delicious easy sauce! Served over grilled salmon and it was TDF! I did not allow time for the flavors to meld as I waited to the last minute to prepare, however, it was still great. I think it would be lovely as a pasta sauce. Thanks Zeldaz! Prepared for My 3 Chefs.