Argentine Sauce
  • 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
  1. 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.
  2. 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.
My take on the flavored dipping oil from one of the local restaurants in Los Angeles. All you need is a good loaf of bread and you can forget about the rest of the meal.