A thick, garlicky sauce (a little like pesto) to add in large quantities to stews, soups, steamed rice, veggies or potatoes. Excellent in clear fish soups. 1 ½ cups fresh parsley, chopped 5-10 cloves garlic, peeled and roughly chopped, or 4-5 stalks green garlic, minced Salt, and black or red pepper, to taste 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 works, 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.

Origin unknown — found in Eatwell recipe files!