Makes about1-1/2 cups. Difficulty
1 cup coarsely chopped Italian Parsley 1 small onion, coarsely chopped 1 carrot, coarsely chopped 2 garlic cloves, coarsely chopped 1/4 cup gf chicken broth 2 Tablespoons cider vinegar 1 Tablespoon extra virgin olive oil 1/2 teaspoon oregano, dried Dash of cayenne pepper Salt and freshly ground black pepper to taste
In a food processor, process the parsley, onion, carrots and garlic until finely chopped. Add the broth, cider vinegar, olive oil, and cayenne pepper and continue to process until thoroughly blended. Adjust seasonings to taste with salt and freshly ground black pepper. Transfer the sauce to a small saucepan and simmer over low heat until ready to serve.