This can be served raw in tacos, wraps, sandwiches or burgers, or used to flavour soups and stews. The sauce is traditionally a marinade, so can be used to marinade soy mince, tofu, seitan etc. as well.
The sauce originates from the Argentina and Uruguay area, traditionally made either green or red, this is the green version, mostly flavoured by the parsley, garlic and balsamic vinegar. Many versions exists, and in this one I choose to add cilantro, spring onions, lime and green hot chili sauce.
Makes about 450ml / 15.2 oz
Ingredients
- 50g fresh parsley (1.8 oz)
- 20g fresh cilantro (0.7 oz)
- 3 stalks of spring onion
- 6 cloves of garlic
- 80ml extra virgin olive oil (1/3 cup)
- 80ml water (1/3 cup)
- 3 tablespoons balsamico
- 1 tablespoon green chili hot sauce
- Zest from 1 lime
- Juice from 1 lime
What you will need
- 1 stick blender + bowl or 1 blender
- 1 grater
- Measuring spoons
- 1 measuring cup
- 1 spatula
- Airtight storage container
Instructions
- Wash all the greens and pat them dry.
- In a blender add peeled garlic cloves, zest and juice from 1 lime. Chop the ends of the spring onion and add as well.
- Add in the water, olive oil, balsamico and green chili hot sauce and blend until smooth. You don’t want big chunks of garlic and spring onion.
- Put in the parsley and cilantro. Soft green stems are good to use too, just not the hardy stems.
- Blend and pulsate. If needed push down the sides with a spatula to incorporate everything and blend again. Don’t bend too smooth, it’s great to have texture and to still see some on the leaves, but blend to the texture you desire.
- Store in an airtight container for up to 5 days.
Enjoy !
