Advertisement
Ingredients
1 cup packed parsley leaves (about 1 ounce), washed and dried
1 tablespoon extra-virgin olive oil
1 small clove garlic, peeled
Salt and freshly ground black pepper to taste
⅓ cup sherry vinegar or other good, fairly mild vinegar
Nutritional analysis per serving
1 gram carbs; 74 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 1 gram fiber; 144 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the parsley in a food processor, along with the oil, garlic, a healthy pinch of salt and about ¼ teaspoon of pepper. With the machine on, drizzle the vinegar through the feed tube until the parsley is pureed.
- Step 2
Add a tablespoon of water and pulse the machine on and off a couple of times; taste. The mixture should taste sharp, but not overpoweringly so. If it seems too sharp, add a little more water; the texture will be quite loose, something like thick orange juice. Taste and add more salt and pepper if necessary. Pass the sauce at the table. Spoon it over grilled, broiled or roasted steaks, pork or chicken.
Private Notes
Comments
so simple, so tasty. easy way to add a bit of healthy zip to a dish.