Made with loads of fresh parsley, this South American all-star condiment gives steak, tacos, or fajitas a vibrant pop of flavor to match its bright green color.
2 cups loosely packed fresh flat-leaf parsley leaves
1/4 cup coarsely chopped onion
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
4 cloves garlic, minced
1 teaspoon minced fresh oregano
1/4 teaspoon cayenne pepper, or to taste
1/8 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1 pinch sugar
crushed red pepper flakes, to taste (optional)
Add all the ingredients to a food processor. Process on high speed until smooth (scrape down the sides of the processor bowl as needed).
Adjust the seasoning as desired with salt, pepper, and crushed red pepper flakes.
Use the sauce immediately or store in a tightly covered container in the refrigerator for up to 2 days.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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