Parsley puree is almost universal, but this is the Spanish version, sharp, garlicky, and great with fish or any grilled meat. There are a couple of different ways to make parsley puree, and other herbs can be used in the same way (pesto is very closely related).

　　

Ingredients

makes about 1 cup

　　1 cup roughly chopped parsley leaves (thin stems are okay)

　　2 garlic cloves, peeled, or to taste

　　2/3 cup extra virgin olive oil

　　1/4 cup sherry or other vinegar

　　Salt to taste

　　

Step 1

Combine the parsley in a blender or small food processor with the garlic and about half the oil. Turn on the machine and puree, adding the remaining oil to make a smooth paste.

　　

Step 2

Add the vinegar and a large pinch of salt and blend for a second. Taste and adjust the seasoning, then serve or cover and refrigerate for up to a couple of days.

　　

Cilantro Puree, Dill Puree, Basil Puree, or Mint Puree

Step 3

Simply substitute the herb of your choice for the parsley.

　　

Leaner Parsley Puree

Step 4

Reduce the oil to 1/4 cup; puree the herb with that, then drizzle in about 1/2 cup warm water. Vinegar is unnecessary in this mix.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.