Parsley, Olive Oil, and Garlic Sauce

"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 Recipe #478140 and other grilled meats."
 
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photo by Bobtail photo by Bobtail
photo by Bobtail
Ready In:
10mins
Ingredients:
4
Yields:
3/4 cup
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ingredients

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directions

  • 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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Reviews

  1. We make this in large batches and use as a dip with fresh italian or french bread. Similar to Pesto. I do about a head of garlic to one bunch of italian parsley, and add salt to taste. The fresh garlic gives it a nice spicy tang. Excellent stuff.
     
  2. I made parsley garlic sauce, I double recipe I use flat and curly parsley, I blend the olive oil and garlic in blender along with pinch of salt no pepper,then added parsley and blend well ( I add double the garlic)
     
  3. 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.
     
  4. 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.
     
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