Parsley Sauce

Yield:
About 1/2 cup
Level:
Easy
Ingredients
  • 1/2 cup chopped fresh parsley leaves, preferably flat-leafed
  • 1 small garlic clove, sliced
  • 4 teaspoons balsamic vinegar
  • 2 tablespoons water
  • 6 tablespoons extra-virgin olive oil
Directions

In a blender puree the parsley and the garlic with the vinegar, water, oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids.


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