- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh garlic cloves, peeled and chopped
- ⅓ cup fresh flat leaf parsley, cleaned and blanched*
- 3 tablespoons fresh stock, chicken or vegetable
- 1 pinch salt and pepper
Cook the chopped garlic slowly in the olive oil in a small skillet until softened but not colored, about 10 minutes. Cool slightly.
Add all ingredients to a blender, blend on low then increase to high speed for 1 minute. Whirl for one minute until bright green and smooth.
Store in a clean glass container and use within 2 weeks. Strain the sauce if desired.
*Blanch parsley by placing in boiling water for a minute, then refresh under cool water, squeezing out excess water.
Makes about 1/2 cup.