This sharp sauce is a great accompaniment to grilled or roasted meat or fish. See also the variations below.
1. Combine the parsley,oil, garlic a pinch of salt and a 1/4 teaspoon of black pepper in a small food processor. With the machine on, drizzle the vinegar in until the parsley is pureed. Add 1 tablespoon of water and pulse once or twice. Taste; if too strong, add a bit more water. Add more salt and/or pepper, if necessary. Pass the sauce at the table with a spoon to serve it.
2. Variations: 2 tablespoons of toasted pine nuts after the water and pulse once or twice. Add a couple of tablespoons of grated Parmesan cheese or the chopped white of a hard-boiled egg.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 76 | ||
Calories from Fat: 58 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.5g | 9 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 583.6mg | 20 % | |
Potassium 13.8mg | 0 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 76
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Salmon Burgers a la Mark Bittman
I recommend pairing it with this recipe
— rolftowe
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