Makes about 2/3 cup
- Active Time:15 min
- Start to Finish:15 min
May 2006
This is the national condiment of both Argentina and Uruguay, and there are hundreds of versions. The sauce is also great with vegetables, especially grilled or fried tomatoes.
-
1/2
cup
coarsely chopped fresh flat-leaf parsley
-
1/3
cup
extra-virgin olive oil
-
1/4
cup
fresh lemon juice
-
2
tablespoons
minced shallots (about 2 medium)
-
1
teaspoon
minced garlic
-
1
teaspoon
dried hot red-pepper flakes
-
1/4
teaspoon
salt
