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Salmoriglio
Makes 330ml Sauces and accompaniments
Ingredients
- 2 garlic cloves, finely crushed
- 1 bunch oregano, leaves picked
- large handful flat-leaf parsley leaves
- juice 2 lemons
- 200ml extra virgin olive oil
Method
Put all the ingredients in a blender or food processor and blend into a rustic sauce that’s not too emulsified – you want it to be loose. Alternatively, use a mortar and pestle to pound the garlic and herbs into a paste, then mix through the lemon juice and oil.
Season to taste, then transfer to an airtight container or jar and store in the fridge for up to 1 week. Use it as a dressing, marinade or to spoon over fish.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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