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Collection: Basics
Recipe By: Twosaabsue
Parsley Olive Sauce
Ingredients
- Extra-virgin olive oil
- ¾ cup finely chopped parsley leaves and stems (about 1½ ounces or half a bunch)
- 1 cup Castelvetrano olives, pitted and torn into various-size pieces
- ¼ cup Castelvetrano olive brine
- 1 fresh chile, such as Fresno or jalapeño, thinly sliced
- 1 lemon
- Kosher salt and black pepper
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Directions
- In a rimmed dish or wide, shallow bowl, stir together ½ cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1½ tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
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