This sauce is the perfect way to use up extra fresh herbs just before their shelf life goes. It’s extremely good for you (it could be classed as a superfood) and is really easy to make. You don’t need to get caught up on the measurements so feel free to adjust the quantities of each ingredient to your taste and its availability.
This sauce is perfect for a bbq, being a delicious topper for grilled chicken, steak or venison. My personal favourite to couple this with, is a large cote de boeuf as the acidity balances the fat and cleanses the pallet. Argentina is known for its steaks and this sauce is one of their inventions; enough said!
Simply get all of your ingredients and place them into a food processor, adding the water as needed. If you don’t have a food processor your herbs and garlic can be finely chopped just like they would have in the old days then get the pestle and mortar involved. To store it, place the sauce in a container with a lid in the fridge for up to one week(a recycled jam jar is perfect).
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