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 rosslare

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.

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.

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