Parsley and Fennel sauce
Fennel and parsley together make for a fresh burst that pairs perfectly with grilled or roasted meats or vegetables.
Ingredients
- 1 Tbsp fennel seed
- 10 black peppercorns
- 1 tsp Reshampatti pepper
- 4 cloves garlic
- 2 tsp salt
- ½ cup parsley, chopped
- 6 scallions, sliced
- ¼ cup boiling water
- 3 Tbsp cider vinegar
- ½ cup olive oil
Method
-
1
Place fennel seed, pepper, and chile in a mortar and grind to a large powder.
-
2
Add garlic and salt; purée.
-
3
Incorporate parsley and scallions. Stir the paste well and pour boiling water over it. Wait 15 minutes. Incorporate vinegar and oil.
A variation of the Chimichurri from The Spice Trekkers Cook at Home
