Salmoriglio – Sicilian Oregano Sauce

Recipe from Samin Nosrat’s Salt, Fat, Acid, Heat Cookbook

Makes about ½ cup

This Sicilian green sauce is a good basic recipe.  You can change the oregano to any favorite or abundant herb, change the acid from lemon juice to vinegar, and add some hot pepper flakes, or other flavors.   Its salt, fat and acid adds a bright flavor to most any dish.  Try it with grilled, roasted or blanched vegetables or meats.

Ingredients and Directions

¼ cup very finely chopped parsley

2 Tablespoons very finely chopped fresh oregano or marjoram or 1 Tbsp dried oregano

1 clove garlic, finely grated or minced

¼ cup olive oil

2 Tablespoons lemon juice

Salt

Combine the parsley, oregano, garlic and olive oil in a small bowl with a generous pinch of salt. Just before serving, add the lemon juice. Stir, taste, and adjust for salt and acid. Serve immediately. Refrigerate, covered, for up to a week.

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