This bright green sauce made with fresh parsley, garlic, and olive oil is a staple accompaniment to grilled meats in Argentine cuisine. Its aroma deepens as it rests, making it easy to prepare ahead.
Finely chop the parsley and garlic with a knife. Chopping them by hand rather than using a food processor keeps the sauce’s texture lively.
Pour the olive oil and red wine vinegar over the chopped herbs. Add the Turkish red pepper flakes and thyme, then mix well.
Add the salt and stir. Let the sauce rest at room temperature for at least 20 minutes so the herbs can infuse the oil with their aroma.
Allergen: In its basic form, this sauce does not contain common allergens. Mix the herbs with the olive oil as soon as you chop them; parsley left exposed can darken and lose its freshness. Replacing the red wine vinegar with apple cider vinegar will noticeably change the flavor.
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