PARSLEY AND VINEGAR SAUCE

Parsley And Vinegar Sauce image

Provided by Mark Bittman

Time 10m

Yield about 1 cup

Number Of Ingredients 5

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Ingredients

1 cup packed parsley leaves (about 1 ounce), washed and dried
1 tablespoon extra-virgin olive oil
1 small clove garlic, peeled
Salt and freshly ground black pepper to taste
1/3 cup sherry vinegar or other good, fairly mild vinegar

Steps:

Place the parsley in a food processor, along with the oil, garlic, a healthy pinch of salt and about 1/4 teaspoon of pepper. With the machine on, drizzle the vinegar through the feed tube until the parsley is pureed.
Add a tablespoon of water and pulse the machine on and off a couple of times; taste. The mixture should taste sharp, but not overpoweringly so. If it seems too sharp, add a little more water; the texture will be quite loose, something like thick orange juice. Taste and add more salt and pepper if necessary. Pass the sauce at the table. Spoon it over grilled, broiled or roasted steaks, pork or chicken.

Nutrition Facts : @context http, Calories 74, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 144 milligrams, Sugar 0 grams