A very basic recipe for a tasty and versatile green sauce.
Use as called for by the recipe (see my adaptation of Marta Stewart’s Steak with Chimichurri)
- 1/4 cup fresh parsley
- 1/4 cup e.v.o. oil
- 1/4 cup red wine vinegar
- 1/4 cup fresh cilantro
- 2 garlic cloves, peeled (alternatively 1/2 Tbsp chopped garlic)
- 1 small onion chopped
- 1 tsp red pepper flakes
- 1/2 tsp ground cumin
- 1/2 tsp Maldon salt
Put all ingredients in a small food processor, blitz until all looks well incorporated and transfer to a bowl. Let it stand for at least two hours.