This Argentinian sauce is served with both grilled meats and fish. Its spice and herbal flavors go well with the smokiness imparted by the grill, and the vinegar’s bite cuts through the richness of steak.
This recipe can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 2 cups
Ingredients
3 large bunches fresh flat-leafed parsley
5 large garlic cloves
3/4 cup extra-virgin olive oil
1/2 cup distilled white vinegar
1/2 teaspoon dried hot red pepper flakes
Preparation
Remove enough leaves from parsley to measure 4 packed cups and in a food processor pur e with remaining ingredients. Sauce may be made 1 day ahead and chilled, covered.
