A thick, garlicky sauce (a little like pesto) to add in large quantities to stews, soups, or steamed rice, veggies or potatoes. (Excellent in clear fish soups.) 1 ½ cups fresh parsley, chopped 5-10 cloves garlic, peeled and roughly chopped Salt, black or red pepper, and olive oil to taste
Put chopped herbs and garlic in a mortar and pound with a pestle until the two substances blend into one green mass. The ridged sides of the Japanese suribachi (bowl used to make sesame salt and other condiments) work perfectly. A blender or food processor would work too. Add salt and pepper to taste and mix in a little olive oil to make a thick pasty, goopy sauce. Add as you serve, or place on table for guests to add on their own to steaming hot food.
origins unknown. found in Eatwell Farm recipe file.