Rating: 3.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe by Cooking Light September 2001

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

Ingredient Checklist

Directions

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

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

Nutrition Facts

32 calories; calories from fat 68%; fat 2.4g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.2g; protein 0.5g; carbohydrates 2.5g; fiber 0.5g; iron 0.4mg; sodium 94mg; calcium 15mg.
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