Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
This classic Argentinian sauce couldn't be more versatile. It's amazing on flank steak, grilled shrimp, and even veggies like roasted zucchini. Use it as a marinade for beef or chicken, or spoon it over just-grilled meat while it rests on a cutting board. Heck, it'd even be good on fried eggs! Garlicky, super herbaceous, and tangy from vinegar and lemon zest, there's nothing this genius sauce can't improve.
We love a good shortcut, which is why we start out this recipe in a food processor. If you don't have a food processor, or would prefer to chop by hand, go for it! Kept in an airtight container, it should keep at least 2 weeks in the refrigerator.
Did you try this recipe? Let us know how it went in the comment section below!
- Yields:
- 5 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 15 mins
- Cal/Serv:
- 140
Ingredients
- 1 c.
flat-leaf parsley, firmly packed
- 3
cloves garlic
- 2 tbsp.
fresh oregano
- 1/3 c.
extra-virgin olive oil
- 1/4 c.
red wine vinegar
- 2 tsp.
lemon zest (optional)
Pinch red pepper flakes
Kosher salt
- Nutrition Information
- Per Serving (Serves 5)
- Calories140 Fat15 gSaturated fat2 gTrans fat0 gCholesterol0 mgSodium98 mgCarbohydrates1 gFiber1 gSugar0 gProtein1 gVitamin D0 mcgCalcium41 mgIron1 mgPotassium95 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced. (This can also be done by hand with a chef's knife.)
- Step 2Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes.
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