Yield: Yields 1-1/4 cups.
This piquant Italian-style sauce is wonderful served with grilled or roasted meats, fish, and vegetables; spooned over braised lamb or veal shanks; drizzled over a bowl of minestrone or puréed soup; stirred into rice; or simply used as a dip for raw vegetables. Try to make the sauce a couple of hours, or even a day, ahead so the flavors have time to meld.
Make a tangy Argentine chimichurri sauce. In a food processor, mince 2 cups tightly packed parsley leaves with 1/2 cup cilantro leaves, 2 Tbs. fresh oregano leaves, 1/4 tsp. crushed red pepper flakes, 1 garlic clove, and a little olive oil. Slowly add 1/2 to 3/4 cup olive oil and 1/3 cup red-wine vinegar. Season with salt and pepper to taste.
Make a classic French anchoiade sauce. In a food processor, mince 2 cups tightly packed parsley leaves with 1 clove garlic, 2 anchovy fillets, 2 tsp. capers, and just a little olive oil. Slowly add 1/2 to 3/4 cup olive oil and 1/3 cup redwine vinegar and season to taste with salt and pepper.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?