-
1
Put the clove of garlic on a cutting board and give it a whack with the bottom of a small skillet.
-
2
Youll see that smashing it loosens the outer peel of the garlic clove so that you can now easily take it off and discard it.
-
3
Sprinkle the 1/4 teaspoon salt over the garlic and chop the garlic into tiny pieces.
-
4
The salt captures some of the garlic juices, which adds to the flavor of your sauce.
-
5
Put the garlic and salt into a large mixing bowl.
-
6
Cut about 2 inches off from the coarse tops of the 2 green onions and discard them.
-
7
Cut away any little roots on the bottom white part.
-
8
Put the green onions side by side and slice them crosswise into small pieces.
-
9
Add them to the garlic in the bowl.
-
10
With the point of a small paring knife, cut the small round stem end of the tomatoes and pry out the core.
-
11
Discard it.
-
12
Cut the tomatoes in half from top to bottom, and put them cut side down on a cutting board.
-
13
Cut each half crosswise into 4 or 5 slices.
-
14
Turn the slices flat on the board and cut them into small pieces.
-
15
Add them to the bowl.
-
16
Bunch the 4 sprigs of parsley together and chop them into small pieces.
-
17
Stack the 6 basil leaves, one on top of the other, and cut them lengthwise into about 3 or 4 strips, then turn them and cut into small pieces.
-
18
Add the parsley and the basil to the bowl.
-
19
Now add the 3 tablespoons olive oil to the bowl and toss everything together gently, using your clean hands or a large spoon.
-
20
Taste; if more salt is needed, sprinkle a little over the top of all the ingredients.
-
21
Toss to mix the salt all around.
-
22
If you are going to use this sauce later, cover the bowl with plastic wrap and refrigerate until needed.
