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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
Makes about 1 cup
cup raw kale leaves
cup flat leaf parsley
tablespoons fresh oregano leaves
tablespoons sherry vinegar
cup olive oil
Salt and pepper, to taste
pinches Red pepper flakes (optional)
splashes Lemon juice (optional)
- Pulse all ingredients in a food processor, then drizzle in the olive oil while continuing to run the food processor.
- 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).
- Spoon on top of fish, meat, or veggies
- This recipe is a Community Pick!