This sauce comes from Argentina and is served with roasted meat, poultry, veggies, or as a vinaigrette. It is the “ketchup” of Argentina and is served on every table at every meal. Recipes vary greatly, but all sauces contain parsley, red pepper flakes, vinegar or lemon juice, olive oil, and salt and pepper.
1 1/2 cups firmly packed fresh parsley and tender stems
6 garlic cloves, quartered (I only used 2 and it was plenty)
2 Tbsp. fresh oregano leaves (I didn’t have so I used about 1 tsp. dried)
3/4 cup extra virgin olive oil
1 Tbsp. coarse sea salt
1 tsp. freshly ground pepper
1/4 tsp. red pepper flakes
3Tbsp. white wine vinegar (or regular white vinegar)
Place all ingredients, except the vinegar, in a food processor. Refrigerate until ready to serve. Right before serving add the vinegar and stir well. Serve.
(From Williams-Sonoma Collection Series, Sauce, by Brigit L. Binns)