Sunday, December 30, 2007

Parsley Caper Sauce

Great chimichurri-esque sauce for meat, salad dressing or vegetables.
Total Time: 10 minutes or so
Ingredients:
1/2 bunch or parsley
Peppery or grassy olive oil
2 large garlic cloves
3 teaspoons of capers (mostly drained, but no need to rinse)
1 lemon
water
salt and pepper to taste

1. Get out your mini-chopper or food processor
2. Wash parsley and remove the stems, drop it in the processor.
3. Add the garlic cloves (you can lightly chop them to save time) and the capers to the processor.
4. Pulse the items in the food processor till chopped
5. Add the juice of 1/2 lemon
6. Add olive oil (maybe a quarter cup, but you can add more)
7. Process till smooth and chunky, add more water or oil if the mixture isn't coming together
8. Taste for salt and pepper, store in the fridge

Use this sauce on meat, poultry, seafood, or pasta salad,

No comments: