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Simple Parsley- Extra Virgin Olive Oil and Garlic Blender Sauce



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.

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