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