Description
A vibrant, uncooked Argentine condiment that packs a punch with fresh parsley, garlic, and tangy vinegar. This bold, herb-based sauce is designed to enhance grilled meats and roasted vegetables with its signature chunky texture and bright acidity. By balancing the sharp bite of raw garlic with the herbaceous profile of fresh parsley and oregano, this sauce provides a professional-grade finish to any meal.
Ingredients
1 cup fresh flat-leaf parsley (packed)
1 tablespoon fresh oregano
4 garlic cloves, minced
1/2 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon red pepper flakes
1 teaspoon sea salt
Instructions
Wash and thoroughly dry the parsley to prevent diluting the sauce.
Remove thick stems from parsley and oregano then finely chop the leaves.
Uniformly mince the garlic cloves.
In a mixing bowl, combine the chopped parsley, oregano, minced garlic, and red pepper flakes.
Whisk in the apple cider vinegar and sea salt until well combined.
Slowly stir in the extra virgin olive oil until incorporated.
Let the sauce sit for at least 30 minutes before serving to allow the flavors to meld.
Notes
Use apple cider vinegar as a non-alcoholic substitute for red wine vinegar to maintain the necessary acidity. For best results, allow the sauce to rest at room temperature so the olive oil and aromatics create an infused base. Store in an airtight container in the refrigerator for up to one week.
- Prep Time: 10
- Category: Trending
- Method: Mixing
- Cuisine: Argentine
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 0g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
