This herby, garlicky mixture tastes great on chicken, fish, pork, tofu, and beef. And it makes a great sandwich spread, frittata topping, or stir-in for rice, grain bowls, and scrambled eggs.
Sharp knife (adult needed)
Salad spinner (or colander and clean dish towel)
Food processor or blender (adult needed)
Flexible spatula or spoon
Clean jar with tight-fitting lid
- 1 large bunch fresh flat-leaf parsley
- 2 garlic cloves, peeled and sliced or chopped
- 1⁄2 teaspoon kosher salt
- 2⁄3 cup olive oil
Pull off all the leaves and thin stems from the parsley. Throw away only the thick stems. Wash the parsley and dry it well in the salad spinner, or shake the parsley dry in a colander and then roll it in a clean dish towel to soak up the water, which would dilute the sauce.
Put the parsley leaves and thin stems, garlic, and salt in the bowl of the food processor fitted with a steel blade and pulse (turn the machine on and off) until they are completely chopped, about 1 minute.
Turn on the machine and slowly add the oil through the feed tube of the food processor (or through the hole in the cap of the blender) and process until smooth and bright green, about 1 minute. Use the spatula to scrape down the sides and process again.
Scrape the puree into the jar and screw on the lid. Refrigerate up to 1 week or freeze up to 2 months.
- Turn it into an Italian salsa verde: Add 2 tablespoons capers, the juice and grated zest of 1 small lemon, and 1 anchovy fillet.
- Turn it into Argentinian chimichurri: Add 1 tablespoon vinegar (any kind) and a pinch of crushed red pepper.
- Turn it into parsley pesto: Add 1/4 cup toasted walnuts, almonds, or pine nuts and 1/4 cup grated Parmesan cheese.
- Turn it into basil pesto: Substitute fresh basil for the parsley and add 1/4 cup toasted walnuts, almonds, or pine nuts and 1/4 cup grated Parmesan cheese.
No food processor or blender? No problem! Use a sharp knife to chop the parsley and garlic as fine as possible, put it in a bowl, and stir in the salt and olive oil.