Parsley And Vinegar Sauce

Name: Parsley And Vinegar Sauce
Total time: 10 min
Yield: about 1 cup
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; 1/3 cup sherry vinegar or other good, fairly mild vinegar

By Mark Bittman

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: THE MINIMALIST; Parsley Moves To Plate's Center

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Ingredients

Yield:about 1 cup

1cup packed parsley leaves (about 1 ounce), washed and dried
1tablespoon extra-virgin olive oil
1small clove garlic, peeled
Salt and freshly ground black pepper to taste
⅓cup sherry vinegar or other good, fairly mild vinegar

Ingredient Substitution Guide

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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.