This wildly popular Argentinean green sauce for meat can be a mixture of many herbs, always married to garlic, olive oil, and hot peppers. I like to use it as a marinade for lamb or a quick sauce for Seared Beef Rib-Eye Steak.
MAKES 1 CUP (250 ML)
EQUIPMENT: A mini food processor or a standard food processor fitted with a small bowl; a small airtight jar with a lid.
2 plump, fresh garlic cloves, halved lengthwise, green germ removed if present
1/2 teaspoon fine sea salt
1 cup fresh mint leaves
1 cup fresh parsley leaves
3/4 cup (185 ml) extra-virgin olive oil
1/4 cup (60 ml) freshly squeezed lemon juice
2 teaspoons ground Espelette pepper or other mild ground chile pepper
In the food processor, mince the garlic. Add the salt, mint, and parsley and pulse again to chop the herbs. Add the oil, lemon juice, and ground chile and pulse once more. Taste for seasoning. Transfer to the jar, cover, and refrigerate until ready to use. To heighten the flavors, refrigerate overnight.
MAKE-AHEAD NOTE: Store in an airtight container in the refrigerator for up to 1 week.