I saw this in a book on Mediterranean cooking. Can't remember the name.... should have written it down. Look for books on this style of cooking, check the index, and if you see it, buy the book. It had lots of great stuff in it.
What Goes In It:
a bunch of parsley...washed...you don't want your intended to crunch sand. You need about 2 cups. Use flat-leaf, if you can find it. Since East Tennessee is the ....ah, humm...butt-end of the Universe, you may have to use curley-leaf...unless (a) live some where else, or (b) have your own garden.
3 garlic cloves, chopped
1/2 cup of pine nuts
5 small gherkins, chopped
8 to 10 pitted green olives
3 T of white wine vinegar or juice from 1/2 a lemon
1 cup of good olive oil
salt and pepper to taste
What to do:
Zap it in a blender or food processor. Texture depends on you.
Use as a garnish with meat, fish, fowl, pasta, whatever.
Last updated: The Ides of March, 2001