Parsley, Olive Oil, and Garlic Sauce

Total Time
10mins
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.

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Ingredients

Nutrition

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.