This versatile green sauce comes from Argentina. The thick, smooth version made in the blender,
as described here, is great to drizzle over cooked foods (eggplant, tofu, Portobello mushrooms)
just before serving, or as a condiment on the table. Thinned with a little water or olive oil, you can
use it as a marinade or for basting foods while grilling.
Makes approximately 1 cup
1 bunch flat-leaf parsley or ½ bunch cilantro and ½ bunch parsley
8 cloves garlic, minced
1 tablespoon diced red onion
1 teaspoon dried oregano
1 teaspoon freshly ground pepper
½ teaspoon salt
¼ cup red wine vinegar
1 tablespoon fresh lemon juice
¾ cup extra-virgin olive oil
- Chop parsley (and cilantro if using) in a food processor.
- Add the remaining ingredients and blend until smooth
- Refrigerates for up to 5 days.
- Freezes well.