Charring fresh produce brings out the best in smoky, caramelized, slightly bitter flavors. Nearly all vegetables do well on on the grill, needing only a bit of olive oil and salt and pepper. ...
- 1 cup flat leaf parsley
- 4 cloves garlic
- 2 tablespoons fresh oregano
- ½ cup extra-virgin olive oil
- ⅓ cup red wine vinegar
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes or ½ fresh red hot pepper, chopped
About this recipe
Makes about 1 cup | This Argentinean classic typically accompanies beef, but also works well with grilled chicken. Variations include using cilantro and chopped onion.
Puree all ingredients in food processor. Serve at room temperature.