Ingredients

• 1/2 cup chopped fresh parsley leaves, preferably flat-leafed
• 1 small garlic clove, sliced
• 4 teaspoons balsamic vinegar
• 2 tablespoons water
• 6 tablespoons extra-virgin olive oil

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Instructions

1. In a blender puree the parsley and the garlic with the vinegar, water, oil, and salt and pepper to taste until the sauce is smooth and strain it through a fine sieve set over a small bowl, pressing hard on the solids.;