Author Notes
My twist on the classic Argentinian sauce. I served it over simply grilled whitefish and sautéed greens for dinner. The next morning, I spooned it on my eggs for breakfast. —Love and Lemons
Ingredients
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1/2 cup
raw kale leaves
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1/2 cup
flat leaf parsley
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2 tablespoons
fresh oregano leaves
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3
garlic cloves
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2 tablespoons
sherry vinegar
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1/3 cup
olive oil
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Salt and pepper, to taste
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Pinch
Red pepper flakes (optional)
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Splash
Lemon juice (optional)
Directions
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Pulse all ingredients in a food processor, then drizzle in the olive oil while continuing to run the food processor.
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Taste and adjust seasonings. (Tip: this is bold in flavor on its own, so I suggest tasting it with a bit of whatever you're going to be serving it with before adjusting).
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Spoon on top of fish, meat, or veggies
My name is Jeanine Donofrio, author The Love & Lemons Cookbook and the food blog loveandlemons.com. I create healthy, seasonal, (mostly) vegetarian. I love kale, green tea, cake, and of course lemons.
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