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Argentine Sauce

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Member since 2006

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1 large bunch parsley or parsley/cilantro, roughly chopped
1 tbsp lemon zest
1 tsp red pepper flakes
1-2 garlic cloves, finely minced
extra-virgin olive oil

Combine first four ingredients in a container with a tightly-fitting lid. Pour just enough extra-virgin olive-oil to cover the whole thing by about a half-inch. Mix,seal and let sit for a day.

It's not really a sauce, or an oil - you want just enough oil to hold the whole thing together. It's herbal and pungent and slightly citrusy... It'll keep for a couple weeks, theoretically - it'll never last that long.

Pairs Well With


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