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
Ingredients
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1 bunch
Parsley (approx 30-40 grams)
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6 tablespoons
olive oil
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2 tablespoons
red wine vinegar
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1
clove garlic, chopped
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1 teaspoon
sugar
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1 pinch
salt
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1 pinch
dried chilli flakes (optional)
Directions
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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.
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