Parsley Oil
Condiments Spanish Sauces and Salsa
Have you noticed that in many photos from San Sebastian, the plate or food was decorated with a very attractive fresh-green sauce? It was a parsley sauce, sometimes simple, other times with garlic. A simple trick, but with great effect.
In that region, parsley is the most commonly used herb. At the market, when buying fish, the vendor includes a large bunch of parsley as a complimentary gift. The garlic version is perfect with fish and seafood (grilled calamari for example), mushrooms or potatoes, grilled vegetables, while the simple version pairs well with pork skewers, pork ribs, risotto, or cream soups.
Ingredients
30g parsley leaves
200ml olive oil
1 garlic clove (optional)
1/2 tablespoon sherry vinegar (or white wine vinegar)
1 tablespoon lemon juice
How to prepare parsley oil
- Place the parsley leaves, crushed garlic, and oil in a blender/small food processor. Blend until the herbs are finely chopped (about 1 minute).
- Add the vinegar, lemon juice, salt and pepper to taste. Mix well. Let it rest for 10-15 minutes.
- You can leave and serve the sauce as is. But if you want parsley oil, you need to strain the sauce through a fine sieve. What remains in the sieve can be frozen and used in other dishes. At the end, I take 1 teaspoon of what remains in the sieve and put it back into the parsley oil to make it look better, with small green flecks.
- Store the aromatic oil in a small jar in the refrigerator. Serve at room temperature. Shake the jar before using to mix it evenly.
