Parsley-Vinegar Sauce

1. 1

   Put the parsley in a food processor along with the oil, garlic, a pinch of salt, and 1/4 teaspoon pepper.

2. 2

   With the machine on, drizzle the vinegar through the feed tube until the parsley is pureed.

3. 3

   Add 1 tablespoon of water and pulse the machine on and off a couple of times; taste.

4. 4

   The mixture should be sharp, but not overpoweringly so.

5. 5

   If it seems too strong, add a little more water (the texture will be quite loose, something like thick orange juice).

6. 6

   Taste and add more salt and pepper if necessary.

7. 7

   Pass the sauce at the table, using a spoon to serve it.

8. 8

   Add toasted walnuts or pine nuts, about 2 tablespoons, after the water.

9. 9

   Pulse just until the nuts are chopped.

10. 10

    Add the chopped white of a hard-cooked egg or two.

11. 11

    Add grated Parmigiano-Reggiano or other hard cheese to taste, at least 2 tablespoons.

12. 12

    Substitute a shallot for the garlic to weaken the sauces bite.

* Per serving · 4 servings · Values may vary.

No additional tips available.