Cilantro-Parsley Sauce with Pickled Jalapeños
By America's Test KitchenPublished on August 27, 2012
Time
20 minutes
Yield
Serves 10 to 12 (Makes about 1 1/2 cups)
Ingredients
2 - 3 slices white sandwich bread 1 cup extra-virgin olive oil ¼ cup lemon juice from 1-2 lemons2 cups loose-packed fresh cilantro leaves 2 cups loose-packed fresh parsley leaves ¼ cup pickled jalapeño slices, drained, chopped medium (about 3 tablespoons)1 clove garlic, minced or pressed through garlic press (about 1 generous teaspoon)¼ teaspoon table salt
Before You Begin
This sauce will discolor if left to sit for too long; it's best served within 4 hours of making it.
Instructions
- Toast bread in toaster at lowest setting until surface is dry but not browned. Remove crusts and cut bread into rough 1/2-inch pieces (you should have about 1 cup).
- Process bread, oil, and lemon juice in food processor until smooth, 10 to 15 seconds. Add cilantro, parsley, jalapeños, garlic, and 1/4 teaspoon salt. Pulse until finely chopped (mixture should not be smooth), about ten 1-second pulses, scraping down bowl as necessary. Adjust seasoning with salt; transfer to bowl and serve.
Time
20 minutesYield
Serves 10 to 12 (Makes about 1 1/2 cups)Ingredients
2 - 3 slices white sandwich bread
1 cup extra-virgin olive oil
¼ cup lemon juice from 1-2 lemons
2 cups loose-packed fresh cilantro leaves
2 cups loose-packed fresh parsley leaves
¼ cup pickled jalapeño slices, drained, chopped medium (about 3 tablespoons)
1 clove garlic, minced or pressed through garlic press (about 1 generous teaspoon)
¼ teaspoon table salt
Ingredients
2 - 3 slices white sandwich bread
1 cup extra-virgin olive oil
¼ cup lemon juice from 1-2 lemons
2 cups loose-packed fresh cilantro leaves
2 cups loose-packed fresh parsley leaves
¼ cup pickled jalapeño slices, drained, chopped medium (about 3 tablespoons)
1 clove garlic, minced or pressed through garlic press (about 1 generous teaspoon)
¼ teaspoon table salt
Ingredients
2 - 3 slices white sandwich bread
1 cup extra-virgin olive oil
¼ cup lemon juice from 1-2 lemons
2 cups loose-packed fresh cilantro leaves
2 cups loose-packed fresh parsley leaves
¼ cup pickled jalapeño slices, drained, chopped medium (about 3 tablespoons)
1 clove garlic, minced or pressed through garlic press (about 1 generous teaspoon)
¼ teaspoon table salt
Why This Recipe Works
This herb sauce, which pairs well with grilled meat, poultry, and fish, has a fresh grassy flavor that is balanced by bright lemon juice and spicy pickled jalapeños. To keep the sauce from becoming too strong, we add toasted bread to the mix. The bread tempers the sauce’s assertive flavor while thickening at the same time.
Before You Begin
This sauce will discolor if left to sit for too long; it's best served within 4 hours of making it.
Instructions
- Toast bread in toaster at lowest setting until surface is dry but not browned. Remove crusts and cut bread into rough 1/2-inch pieces (you should have about 1 cup).
- Process bread, oil, and lemon juice in food processor until smooth, 10 to 15 seconds. Add cilantro, parsley, jalapeños, garlic, and 1/4 teaspoon salt. Pulse until finely chopped (mixture should not be smooth), about ten 1-second pulses, scraping down bowl as necessary. Adjust seasoning with salt; transfer to bowl and serve.
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