Description
Vibrant Argentine herb sauce made with fresh parsley, oregano, garlic, and tangy red wine vinegar—perfect for grilled meats, vegetables, and seafood
Ingredients
Scale
- 1 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 4–5 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
Instructions
- 1. Remove parsley and oregano leaves from stems and finely chop them with a sharp knife or pulse briefly in a food processor
- 2. Mince the garlic cloves finely and combine with chopped herbs in a medium bowl
- 3. Add red wine vinegar, red pepper flakes, salt, and black pepper to the herb mixture and stir well
- 4. Slowly drizzle in the olive oil while stirring continuously to combine all ingredients evenly
- 5. Add fresh lemon juice and mix thoroughly
- 6. Taste and adjust seasonings as needed, adding more salt, pepper, or vinegar to your preference
- 7. Let the sauce rest for 15-20 minutes before serving to allow flavors to meld
- 8. Serve over grilled meats, vegetables, or seafood, or use as a marinade
Notes
Store in an airtight container in the refrigerator for up to 2 weeks. Ensure herbs are submerged in oil. Can be frozen in ice cube trays for up to 3 months. Let refrigerated sauce come to room temperature before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Cuisine: Argentine
Nutrition
- Serving Size: 2 tablespoons
- Calories: 124
- Sugar: 0g
- Sodium: 146mg
- Fat: 14g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g