This is the national condiment of both Argentina and Uruguay, and there are hundreds of versions. The sauce is also great with vegetables, especially grilled or fried tomatoes.
Recipe information
Total Time
15 min
Yield
Makes about 2/3 cup
Ingredients
1/2 cup coarsely chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons minced shallots (about 2 medium)
1 teaspoon minced garlic
1 teaspoon dried hot red-pepper flakes
1/4 teaspoon salt
Preparation
Stir together all ingredients in a bowl.
