I cannot rave enough about this sauce – it is simply beyond useful and thoroughly delicious.
We have it with grilled or roast chicken and I wouldn’t contemplate a barbecue without it. Smoky charred chicken wrapped in a soft flatbread with this fresh herby sauce is a lunch supreme (see Summer Lunch Part 1 last week). With roast lamb I add mint to the parsley base and it becomes a modern twist on a traditional mint sauce. With some marjoram or oregano and a pinch of chilli flakes it is the perfect accompaniment to a steak which makes sense as it is a simplified version of an Argentinian chimmichurri.
You can fiddle around with the ingredients to suit your taste, change the herbs as suggested above, add more garlic (or less), substitute lemon juice for the vinegar if you prefer. Really it is up to you, the only thing I would urge is that you try it.
Green Herb Sauce
1 bunch parsley (around 30-40 grams)
6 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, chopped
1 teaspoon sugar
1 pinch of salt
1 pinch of dried chilli flakes (optional)
Put all the ingredients into a jug and blend with a hand held blender. Alternatively blend in a liquidiser. Taste and adjust, you may need a splash more vinegar or a pinch more salt or sugar. Enough for 4.