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Cut parsley into pieces (either flat or curly) and put in food processor and mix next step add good quality olive oil until the sauce is fairly liquid and can easily be poured over poached eggs or veggies

Salt and pepper to taste

If you like garlic – I suggest you add one or two cut up cloves to the mixer and mix well.

Put into a glass jar and close well – this sauce will last for at least 2 weeks in your fridge – make sure there is always a little olive oil covering the last cm in the jar, so as to avoid bacteria growing and keeping it fresh.

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