Continuing with my week of sauces I finished off on Friday last week with a great sauce from Argentina which apparently goes really well with both chicken and steak – we went for steak.
It’s not known where the names comes from, although there are many ideas, but it’s very popular in South America and you can also produce a red version, this one’s the usual green, by adding tomato and red bell pepper.
This recipe makes approx 1 cup / 250ml of sauce and you can find the original recipe on the Epicurious website, here.
- 1 cup fresh Italian parsley, tightly packed
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup fresh coriander, tightly packed
- 2 garlic cloves, peeled
- 3/4 tsp dried crushed red pepper
- 1/2 tsp ground cumin
- 1/2 tsp salt
Method of Preparation
- Prepare your ingredients
- Place them all in a food processor and blend until you have a smooth sauce
- Let stand at room temperature for up to 2 hours before serving
We also found that it lasts in the fridge for about 24 hours.
What a deliciously fresh sauce. You really get the parsley, coriander and garlic through and, where I sometimes find sauces with this amount of fresh herbs in it a little overpowering, the vinegar and chilli in there create a wonderful balance.
We just had it on some perfectly cooked steak and some mixed leaf and it was beautiful. This truly was a 10 minute meal and you really can’t knock that now can you?