The Garlic and Parsley Sauce is a basic one in Spanish cuisine. Simple to make and an excellent choice to boost the taste of dishes. It’s often used in meat and especially fish dishes, but it’s also excellent on salads (especially pasta and pulse salad), to dip bread, to spread over potatoes… you name it! Try it on stuffed courgettes or a tortilla de patatas.
It looks like a Mojo verde but varies in taste, as the ingredients are simpler: parsley, salt and olive oil, and some lemon juice if you fancy. I like to make the Salsa de ajo y perejil in a mortar. It doesn’t take long and has a more homemade touch (and flavour) to it than making it in a blender.
A basic parsley and garlic sauce
- 25 g fresh parsley leaves
- 2 garlic cloves
- 1/2 tsp coarse salt
- 1/2 lemon (juice only)
- 100 ml extra virgin olive oil
Use a mortar to mash the parsley, garlic and salt.
Add the lemon juice and keep mixing ingredients in the mortar whilst slowly adding the olive oil. Doing this slowly will help the oil binding with the other ingredients.