SPANISH PARSLEY SAUCE (about 2 cups)

See grilled swordfish steaks for use in a recipe.

1 cup roughly chopped parsley leaves (thin stems are okay)

2 garlic cloves, peeled, or to taste

2/3 cup extra virgin olive oil

¼ cup Sherry vinegar

salt to taste

1. Combine the parsley in a blender or small food processor with the garlic and about half of the oil. Turn on the machine and puree, adding the remaining oil to make a smooth paste.

2. Add the vinegar and a large pinch of salt and blend for a second. Taste and adjust the seasoning, then serve or cover and refrigerate for up to a couple of days.

 NOTE:  Basil, cilantro, dill or mint can be substituted for the parsley.

from Mark Bittman, The Best Recipes in the World