Yield
1 1/2 cups (serving size: 2 tablespoons)

Considered the barbecue sauce of Argentina, this emerald-colored condiment is built on garlic and parsley, and is a pungent cross between vinaigrette and pesto.

How to Make It

Step 1

Combine first 4 ingredients in a food processor; pulse until mixture is finely chopped.

Step 2

Combine the broth and remaining ingredients. With processor on, slowly pour broth mixture through food chute; process until well blended.

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