Parsley Vinegar Garlic Sauce Recipes

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PARSLEY AND VINEGAR SAUCE



Parsley And Vinegar Sauce image

Provided by Mark Bittman

Categories     condiments, side dish

Time 10m

Yield about 1 cup

Number Of Ingredients 5

1 cup packed parsley leaves (about 1 ounce), washed and dried
1 tablespoon extra-virgin olive oil
1 small clove garlic, peeled
Salt and freshly ground black pepper to taste
1/3 cup sherry vinegar or other good, fairly mild vinegar

Steps:

  • Place the parsley in a food processor, along with the oil, garlic, a healthy pinch of salt and about 1/4 teaspoon of pepper. With the machine on, drizzle the vinegar through the feed tube until the parsley is pureed.
  • Add a tablespoon of water and pulse the machine on and off a couple of times; taste. The mixture should taste sharp, but not overpoweringly so. If it seems too sharp, add a little more water; the texture will be quite loose, something like thick orange juice. Taste and add more salt and pepper if necessary. Pass the sauce at the table. Spoon it over grilled, broiled or roasted steaks, pork or chicken.

Nutrition Facts : @context http, Calories 74, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 144 milligrams, Sugar 0 grams

PARSLEY, OLIVE OIL, AND GARLIC SAUCE



Parsley, Olive Oil, and Garlic Sauce image

From the "Seven Fires" Argentinian cookbook. This pesto-like sauce is offered in many restaurants as an alternative to chimichurri or salsa criolla. Use it on Recipe #478140 and other grilled meats.

Provided by zeldaz51

Categories     Vegetable

Time 10m

Yield 3/4 cup

Number Of Ingredients 4

1/2 cup minced fresh flat-leaf parsley
1 teaspoon minced garlic (grate it on a fine microplane grater)
1/2 cup extra virgin olive oil
salt, freshly ground black pepper

Steps:

  • Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.

MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE



Mushroom Salad in Garlic and Parsley Vinaigrette image

Provided by Amy Finley

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 11

1 pound white button mushrooms, thinly sliced
Garlic and Parsley Vinaigrette, recipe follows
Salt and freshly ground black pepper
2 tablespoons finely chopped shallot (about 1 small)
1 large clove garlic, finely chopped
2 tablespoons freshly chopped parsley leaves
1 1/2 tablespoons country Dijon mustard
4 tablespoons red wine vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly cracked black pepper
5 tablespoons olive oil

Steps:

  • Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
  • Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

PARSLEY VINEGAR GARLIC SAUCE



Parsley Vinegar Garlic Sauce image

Provided by Mark Bittman

Categories     easy, condiments

Time 20m

Yield About 1 1/2 cups

Number Of Ingredients 4

2 cups loosely packed parsley, coarsely chopped
1 small clove garlic, minced
Salt
1/2 cup rice vinegar or white wine vinegar

Steps:

  • Combine parsley, garlic and salt to taste in a small bowl and stir in vinegar. Add water a tablespoon at a time and taste; acidity should be tolerable and mixture quite thin.
  • Let the sauce rest for 10 to 30 minutes before serving. Stir again right before serving. Use the same day: this sauce does not keep well, even when refrigerated.

Nutrition Facts : @context http, Calories 22, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 187 milligrams, Sugar 0 grams

FLANK STEAK WITH PARSLEY-GARLIC SAUCE



Flank Steak with Parsley-Garlic Sauce image

Based on chimichurri, a staple of Argentinean steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over roasted potatoes and other vegetables or stirred into rice or minestrone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 25m

Number Of Ingredients 8

1 1/2 pounds flank steak
Coarse salt and ground pepper
1 tablespoon plus 1/4 cup olive oil
1 to 2 cloves garlic
1 bunch flat-leaf parsley, stemmed (about 4 cups)
3 tablespoons fresh oregano leaves
3 tablespoons white-wine vinegar
1/8 teaspoon red-pepper flakes

Steps:

  • Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.
  • Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.

Nutrition Facts : Calories 473 g, Fat 34 g, Fiber 3 g, Protein 36 g

GARLIC PARSLEY SPAGHETTI



Garlic Parsley Spaghetti image

This simple recipe from Evelyn Sparish calls for only a few ingredients. The Cumberland, Wisconsin cook combines pasta, garlic and parsley to create the versatile savory dish.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8-10 servings.

Number Of Ingredients 5

1 package (16 ounces) thin spaghetti
4 garlic cloves, minced
1/2 cup olive oil
1/2 cup minced fresh parsley
Salt and pepper to taste

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat. Drain spaghetti; add to the skillet. Sprinkle with parsley, salt and pepper; toss to coat.

Nutrition Facts : Calories 267 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

CHIMICHURRI (ARGENTINEAN PARSLEY AND GARLIC SAUCE)



Chimichurri (Argentinean Parsley and Garlic Sauce) image

This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion.

Provided by threeovens

Categories     South American

Time 1h

Yield 1 cup, 10 serving(s)

Number Of Ingredients 12

2 garlic cloves, finely minced
1 teaspoon coarse salt
1/2 cup fresh parsley, chopped (about 1 small bunch)
1/4 cup water
2 green onions, finely chopped
1 tablespoon red pepper, finely diced
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon bay leaf, very small flakes (laurel)
1 teaspoon fresh ground black pepper
1/4 cup red wine vinegar
1/4 cup olive oil

Steps:

  • Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.
  • In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
  • Add vinegar to bowl and let sit another 30 minutes.
  • Add oil, cover, and refrigerate overnight to allow flavors to develop.

FLANK STEAK WITH PARSLEY-GARLIC SAUCE



Flank Steak with Parsley-Garlic Sauce image

Categories     Salad     Sauce     Garlic     Side     Steak     Parsley

Yield serves 4

Number Of Ingredients 9

2 flank steaks (1 1/2 pounds each)
Coarse salt and freshly ground pepper
1/4 cup plus 1 tablespoon olive oil
2 garlic cloves
1 bunch fresh flat-leaf parsley, leaves picked from stems (about 4 cups)
3 tablespoons fresh oregano leaves
3 tablespoons white-wine vinegar
1/8 teaspoon crushed red-pepper flakes
2 tablespoons water

Steps:

  • Pat-dry steaks with paper towels. Generously season on both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Cook one steak 5 to 8 minutes per side, turning once, for medium-rare. Transfer to a cutting board; let rest, covered loosely with aluminum foil. Repeat with remaining steak.
  • While steaks rest, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, red-pepper flakes, remaining 1/4 cup oil, and the water. Pulse until herbs are finely chopped; season with salt.
  • Thinly slice steak against the grain, and serve with parsley-garlic sauce alongside.
  • Storing Leftovers
  • Let steak cool to room temperature before covering tightly and refrigerating up to 2 days. Thinly slice when ready to use.

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