While our little clan is infamous for all manner of things, we're only famous for one. Each week, Jess prepares a mind-blowingly delicious condiment we've affectionately dubbed "SPARGO." It's an acronym and recipe all in one: Salt, PARsley, Garlic and Olive oil. We put it on challah, but it's amazing on pasta or potatoes, as well. Here's the how-to:
Peel a head of garlic, and process with steel blade until finely chopped.
Put into a serving or storage container.
Add 1 cup dried parsley, and
1 cup extra light tasting olive oil (NOT extra virgin!)
You're done! Drizzle onto the carb of your choice and salt to taste. Enjoy, and remember...it's a "good" fat. No, really, keep telling yourself that...