- 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 See How It's Made
- 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.