Made a batch today, goes on almost anything and freezes well. https://cookonceeatlater.com/freezer-friendly-sauces-that-protect-flavor-and-texture/
by kiluhh
Made a batch today, goes on almost anything and freezes well. https://cookonceeatlater.com/freezer-friendly-sauces-that-protect-flavor-and-texture/
by kiluhh
3 Comments
Ingredients
ā¢ 1 1/2 cup chopped parsley
ā¢ 1 cup olive oil (or avocado oil)
ā¢ 1/3 cup red wine vinegar
ā¢ 1 tablespoon spoon red pepper flakes
ā¢ 1/2 tablespoon salt
ā¢ 1/2 teaspoon pepper
ā¢ 1 teaspoon oregano
ā¢ 4 diced garlic cloves
Directions
1. ā Chop parsley into fine bits
2. ā Dice garlic
3. ā Combine all ingredients into a mixing bowl
4. ā Place in fridge covered to develop for a few hours
5. ā Use as topping on veggies and proteins
That looks really nice.
Like an edible abstract painting
So that’s what that is! OK. Is it good?
