Parsley Sauce

parsley sauce


(makes about 1 cup of sauce)

This bright sauce will pair well with grilled vegetables, steamed potatoes, a simple pasta dish, and grilled seafood.

2 small garlic cloves

¼ teaspoon kosher salt

8 black peppercorns

¼ teaspoon fennel seeds

¼ teaspoon dried or fresh tarragon

¾ cup finely chopped parsley

1 large shallot or 4 scallions, finely chopped

Grated peel of 1 lemon

¾ to 1 cup olive oil

Red wine vinegar to taste


Pound the garlic in a mortar with the sea salt, peppercorns, fennel seeds, and tarragon to make a smooth paste. Add about 2 tablespoons of the parsley, and work it into the paste. Stir in the rest of the parsley with the shallot or scallions, the lemon peel, and the olive oil. Let this mixture stand covered while the flavors infuse for an hour or more. Just before serving, add the vinegar and salt to taste.