Parsley, Olive Oil, and Garlic Sauce

READY IN: 10mins
Recipe by zeldaz51

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.

Top Review by J W.8054

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.

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a