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
Continue After Advertisement
Ingredients
-
1/2 cup
raw kale leaves
-
1/2 cup
flat leaf parsley
-
2 tablespoons
fresh oregano leaves
-
3
garlic cloves
-
2 tablespoons
sherry vinegar
-
1/3 cup
olive oil
-
Salt and pepper, to taste
-
Pinch
Red pepper flakes (optional)
-
Splash
Lemon juice (optional)
Directions
-
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
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.
See what other Food52ers are saying.