Spoon this green, herby sauce over grilled meat. For a variation, try a combination of parsley and cilantro or fresh oregano leaves.
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Spoon this green, herby sauce over grilled meat. For a variation, try a combination of parsley and cilantro or fresh oregano leaves.
1 small garlic clove, peeled
¼ small jalapeño or serrano chile
1 small scallion trimmed and cut into ½-inch pieces
1 cup fresh parsley leaves
½ teaspoon red wine vinegar
¼ teaspoon kosher salt
Pinch freshly ground black pepper
¾ cup extra virgin olive oil
Nutritional information per serving (2 tablespoons): Calories 246 (98% from fat)
• carb. 1g • sugar 0g • pro. 0g • fat 28g • sat. fat 4g • chol. 0mg
• sod. 105mg • calc. 18mg • fiber 0g
1.
Put the garlic, jalapeño and scallion into the chopping cup. Select High and process to finely chop, 5 to 8 seconds. Add parsley. Pulse again on High to medium chop, about 16 times. Transfer to a small mixing bowl.
2.
Add vinegar, salt, pepper and oil to chopped parsley mixture. Stir with a spoon.
3.
Taste and adjust seasoning as desired.