April 7, 2014
Sara Jones, Tucson CSA
Use this sauce to top steamed chicken or fish, stir into finished risotto, use as a dip for bread or veggies (perfect for artichoke leaves!) or as a simple salad dressing.
1 bunch parsley, cleaned, large stems removed
1/4 cup red wine vinegar
Small handful fresh herbs (mint, thyme or dill would be best)
1 small clove garlic
2 tablespoons olive oil
Salt to taste
Puree parsley in a blender or food processor together with additional herbs, garlic and vinegar. Strain mixture to remove solids. Whisk in oil and season to taste with salt. Store in the refrigerator for up to one week.