Ajo y Perejil

Garlic and Parsley

Preparation info
  • Makes

    100 ml

    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

We often use a little of this garlic and parsley marinade/dressing to bring a bright, fresh note to a dish. Fine, sharp and green, it can be used as a marinade or a post-cooking dressing to many meat, fish or poultry dishes. Try brushing some over a steak. It will keep in a jar in the refrigerator for a couple of days.


  • 2 large handfuls flat-leaf (Italian) parsley, sprigged
  • 4 garlic cloves
  • 100 ml (


Blend all the ingredients in a small food processor to a medium–fine purée.