Parsley-Vinegar Sauce

Ingredients

• 1 cup packed fresh parsley leaves (about 1 ounce)
• 1 tablespoon extra virgin olive oil
• 1 small garlic clove
• peeled
• Salt and freshly ground black pepper
• 1/3 cup rice vinegar
• sherry vinegar
• or other good-quality
• fairly mild vinegar

Instructions

1. Put the parsley in a food processor along with the oil, garlic, a pinch of salt, and 1/4 teaspoon pepper.
2. With the machine on, drizzle the vinegar through the feed tube until the parsley is pureed.
3. Add 1 tablespoon of water and pulse the machine on and off a couple of times; taste.
4. The mixture should be sharp, but not overpoweringly so.
5. If it seems too strong, add a little more water (the texture will be quite loose, something like thick orange juice).
6. Taste and add more salt and pepper if necessary.
7. Pass the sauce at the table, using a spoon to serve it.
8. Add toasted walnuts or pine nuts, about 2 tablespoons, after the water.
9. Pulse just until the nuts are chopped.
10. Add the chopped white of a hard-cooked egg or two.
11. Add grated Parmigiano-Reggiano or other hard cheese to taste, at least 2 tablespoons.
12. Substitute a shallot for the garlic to weaken the sauces bite.