Everything about this will be quick quick quick.
This is a super easy, super delectable, healthy and beautiful raw sauce that will pull a Sybil* on you with its myriad of personalities.
But only in the best way, of course.
Use it as a marinade. Use it as a salad dressing. Mix it into some Greek yogurt or sour cream for a quick dip to serve with crudities. Use it instead of cocktail sauce. Stir a tablespoon or two into a bowl of soup to give it a herbaceous hit of yum. Drizzle it as is over any grilled protein or vegetable as a vibrantly verdant finishing sauce.
Want me to go on? Probably not, since we are in a hurry today.
Five ingredients. Five minutes. Let’s go.
Wow! Big picture for so few ingredients! But besides salt and pepper, this is really all you have to round up. One large bunch of parsley (make sure it’s well washed and fairly dry), one clove of garlic, a dab of Dijon, some olive oil … and that bottle stuffed hiding in the back there is red wine vinegar.
You will be using a food processor for this but I always like to help it along with a rough chop to the garlic.
In it goes for a whirl. Next goes the parsley, give it a few good pulses to get it ground down. Add the vinegar and Dijon and pulse it again. You are all clear to let this run while you stream in some olive oil. And there you have it. Give it a taste! Need some salt? Maybe a grind or two of fresh black pepper? Maybe a pinch of red pepper flakes if you are into a little heat……..
And look what you can do! This plate is the trifecta of herbal happiness! Raw sauce marinated grilled skirt steak with some smooshed cauliflower and a salad of arugula tossed with some raw sauce and lemon juice.
Perfection. Although there is always breakfast to look forward to……………….
….and this sauce is perfect over some beautifully cooked eggs, over spinach and tomatoes! I mean…..really? Is there anything this stuff can’t upgrade?
Okay.
Maybe we’ll leave the raw sauce ice cream for another day. 😜
RECIPE BELOW: This will make approximately 1 cup of raw sauce. Keep it tightly covered in the refrigerator and you will have it around to make everything taste better for about five days. You’re welcome.
- 1 bunch of flat leaf parsley, well washed and dry, trimmed of the thickest of stems, roughly chopped
- 1 clove of garlic, roughly chopped
- 1 tablespoon Dijon mustard
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
- OPTIONAL - a pinch of red pepper flake
- In a food processor, pulse the garlic until finely chopped. Add the parsley, mustard and vinegar, and pulse down until well chopped and incorporated.
- Turn the processor on and drizzle in olive oil until well combined. Taste for seasoning.
- Slather on everything!
