Parsley and garlic oil

This sauce keeps well in the fridge and just gets better with time. Try making it the day before. With time, the garlic mellows a little and the parsley adds a gorgeous green tint.

  • Bunch of fresh flat-leaf parsley
  • 2 cloves of garlic
  • Olive oil
  • Salt and pepper

Finely chop the parsley, leaving the tougher, larger stalks aside, and place in a bowl.

Crush the garlic and add it to the parsley.

Add enough olive oil to create a sauce and mix well. The sauce should be thick with parsley and have a consistency somewhere between pourable and spreadable. Add salt and pepper to taste.

5th June 2017

Category: Recipes