(Makes 1 cup)

Cape Argus - - LIFESTYLE -


1 cup finely chopped pars­ley

1 & 1/2 tea­spoons finely grated lemon zest (from 1 small lemon)

1/4 to 1/2 tea­spoon salt, more to taste 2/3 cup ex­tra-vir­gin olive oil

1 gar­lic clove

2 ta­ble­spoons red wine vine­gar, more to taste


Com­bine pars­ley, zest, salt and olive oil in a medium mix­ing bowl. Use a rasp grater to finely grate gar­lic into the bowl. Stir to com­bine.

Just be­fore serv­ing, stir in vine­gar. Taste and ad­just salt and acid as needed. (Acid will dull the vi­brant flavour and colour of the herbs over time, so if you plan to store some of the sauce for fu­ture use, add acid to only the por­tion you’re us­ing.

Sauce, with­out vine­gar, will keep in the re­frig­er­a­tor up to 2 days; bring to room tem­per­a­ture be­fore us­ing.)

To vary the herbs, sub­sti­tute half the pars­ley with basil, mint, mar­jo­ram or cilantro.

Spoon basil salsa over poached eggs; mint or mar­jo­ram salsa over grilled fish; and cilantro salsa over beans and grilled corn.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.