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Author Notes: I can't rave about this sauce enough. Fresh, zesty, herby, verdant and fabulous. It goes perfectly with roast or grilled chicken and I wouldn't have a barbeque without it, be that meat or fish. Superb with lamb (in which case add some mint along with the parsley for a modern twist on mint sauce). Spread it in a sandwich or on toast under chopped tomatoes for a wicked bruschetta. Any left over works brilliantly as a marinade. Have I persuaded you yet? —Anna May
- 1 bunch Parsley (approx 30-40 grams)
- 6 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, chopped
- 1 teaspoon sugar
- 1 pinch salt
- 1 pinch dried chilli flakes (optional)
- Put all the ingredients into a jug and blend with a hand held blender. Alternatively blend in a liquidizer. Taste and adjust, you made need a splash more vinegar or pinch of sugar or salt.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side
- This recipe was entered in the contest for Your Best Portable Side
- This recipe was entered in the contest for Your Best Fresh Herbs
Welcome to Funky Town
How to make kimchi—without a recipe
Make kimchi—without a recipe.
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Eat cookies for breakfast.
Put cake on a pedestal.