SPANISH PARSLEY SAUCE

SPANISH PARSLEY SAUCE (about 2 cups)

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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.
  1. 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

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