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
- 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.
- 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