Parsley Puree

1. 1

   Combine the parsley in a blender or small food processor with the garlic and about half the oil.

2. 2

   Turn on the machine and puree, adding the remaining oil to make a smooth paste.

3. 3

   Add the vinegar and a large pinch of salt and blend for a second.

4. 4

   Taste and adjust the seasoning, then serve or cover and refrigerate for up to a couple of days.

5. 5

   Simply substitute the herb of your choice for the parsley.

6. 6

   Reduce the oil to 1/4 cup; puree the herb with that, then drizzle in about 1/2 cup warm water.

7. 7

   Vinegar is unnecessary in this mix.

No additional tips available.