Pounded Parsley Garlic Oil with Shallots

A variation of Italian salsa verde, add this simple sauce to your repertoire and you will have an easy, delicious finish for a wide variety of dishes.

It can be spooned over grilled meat, poultry, fish, or roasted vegetables or stirred into your favorite grains, for a fresh, herbaceous pop. You can add additional herbs to compliment the parsley and vary the source of acid if you wish.

1bunch parsley, picked and finely chopped
2cloves garlic
1Eureka lemon
2 tbspred wine vinegar (can substitute lemon juice or another vinegar)
1/2 cupolive oil

Start by mincing the shallots and covering them with the vinegar (or lemon juice – but be sure to zest the lemon first to use later!). Allow to macerate for at least 15 minutes. Next, mince the garlic and put it in a pestle with a pinch of salt.

Pound the garlic with the mortar until it forms a paste. Next, add the chopped parsley on top of the garlic and pound a bit more to release the parsley flavor. Cover the garlic and parsley with olive oil. Zest the lemon and stir the zest into the oil with another pinch of salt. Just before serving, combine the shallots and vinegar with the garlic herb oil. This will ensure that the parsley remains a bright green when served (over time the acid will turn it brown).