Author Notes: I can’t rave about this sauce enough. Fresh, zesty, herby, verdant and fabulous. It goes perfectly with roast or grilled chicken and I wouldn’t have a barbeque without it, be that meat or fish. Superb with lamb (in which case add some mint along with the parsley for a modern twist on mint sauce). Spread it in a sandwich or on toast under chopped tomatoes for a wicked bruschetta. Any left over works brilliantly as a marinade. Have I persuaded you yet? —Anna May
Serves: 4
Ingredients
-
1
bunch Parsley (approx 30-40 grams)
-
6
tablespoons olive oil
-
2
tablespoons red wine vinegar
-
1
clove garlic, chopped
-
1
teaspoon sugar
-
1
pinch salt
-
1
pinch dried chilli flakes (optional)
Directions
- Put all the ingredients into a jug and blend with a hand held blender. Alternatively blend in a liquidizer. Taste and adjust, you made need a splash more vinegar or pinch of sugar or salt.