Parsley Sauce (Salsa de Perejil)

Ingredients

• 1 large bunch parsley
• 1 tablespoon water
• 2 tablespoons raw milk cream
• 2 tablespoons red wine vinegar
• 2 tablespoons pure olive oil
• 1 tablespoon grated Gruyère cheese
• 1/2 cup milk
• pepper
• salt
• breadcrumb from a piece of bread, soaked in vinegar

Instructions

1. Cook a large bunch of parsley tied with a thread into a bundle.
2. Once it has come to a boil, take it off the heat and, keeping it tied, cut off the stems, leaving only the leaves.
3. Grind the leaves well in a mortar, moistening with a tablespoon of water.
4. Mix in two tablespoons of raw milk cream, two of red wine vinegar, two of pure olive oil, and a tablespoon of grated Gruyère cheese.
5. If the sauce is too thick, thin it with half a cup of milk.
6. Sprinkle with pepper and a little salt, since the cheese is already salty.
7. If desired, also mix in the crumb of a piece of bread soaked in vinegar.